Eat and Run: My Unlikely Journey to Ultramarathon Greatness

by Scott Jurek

Indonesian Cabbage Salad with Red Curry Almond Sauce I became intrigued by peanut sauce as I ate more and more Thai food. When I learned that almonds are higher in calcium than peanuts and contain monounsaturated fat, as opposed to polyunsaturated fat or processed oils, I decided to substitute almond butter for peanut butter. The ginger and curry paste give the sauce a Thai feel, and the agave (or maple syrup) sweetens the dish. If you, like me, thought you hated cabbage, do what I did: Don’t cook it. In this case, the raw food tastes much better. ½ head green cabbage, coarsely shredded 4 stalks bok choy or 1 head baby bok choy, sliced into ¼-inch pieces 1 carrot, peeled and cut into thin rounds 1 red bell pepper, seeded and cut into 2-inch-long thin strips ¼ cup chopped fresh cilantro ½ cup raw sunflower seeds ½–¾ cup Red Curry Almond Sauce (see recipe, below) Toss all the ingredients to combine and let sit for 10 to 20 minutes or more before serving. MAKES 6–8 SIDE-DISH PORTIONS