The incredible role our resident bacteria play in our health is becoming more and more illuminated these days. From digestive health, to our immune systems, to our mental health, to our metabolisms, our symbiotic microorganisms are make-or-break actors. The good news is, healthy bacteria can be found in countless delicious fermented foods, from yogurt and sauerkraut, to the miso and kimchi that we will be using today!
In my next couple of posts I will go into some of the amazing research being done into the microbiome, but for now, let’s just enjoy a delicious recipe!
Cabbage Tangerine Salad with Kimchi Miso Dressing
- 1 TBSP rice vinegar
- 2 TBSP miso paste
- 1/2 cup kimchi, drained and finely chopped
- 4 TBSP extra-virgin olive oil
- 1/2 smallish cabbage, shredded (approximately 5 cups)
- 5 tangerines
- 4 green onions
Combine the vinegar and miso in a large mixing bowl, stir until miso is dissolved. Drain and finely chop the kimchi. Add the kimchi and olive oil to the bowl and mix well.
Finely shred the cabbage, enough to equal about 5 cups. Peel the tangerines, cut the segments in half and pull them apart. Finely slice the green onion. Add the cabbage, tangerines, and green onion to the bowl and toss well with the dressing.
Recipe adopted from New Season’s Market.
Kimchi! Make sure to get a raw, fermented version. This one was bubbling when I opened it, a sure sign there is happy bacteria in there! You can also experiment with making your own.
Combine the vinegar, miso, olive oil, and kimchi.
Peel and chop! You can also use a food processor to shred the cabbage if you prefer.
Use both the white and green parts of the green onions.
Toss everything together, and you’re set! This recipe comes together quickly, and the flavors are a wonderful mix of sweet, sour, savory, and just a bit of spice from the kimchi. Enjoy!