Tangerine Cabbage Salad with Kimchi Miso Dressing

Tangerine Cabbage Salad with Kimchi Miso Dressing

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

Serves 4-6

Ingredients:

  • 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

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. Continue reading

Sesame Asparagus Soup with Egg and Gomasio

Asparagus SoupWe are right in the heart of the spring season, which means that sweet spring-green sticks of asparagus are in season, and often on sale. This is the perfect time of year to make an easy asparagus soup. All you really need is asparagus, perhaps an onion, some olive oil or butter, and a bit of salt. Just add water, and these ingredients become a flavorful pureed soup that lets you enjoy the full flavor of the asparagus.

This soup base can then be adopted in innumerable ways. The version that I am sharing today is made with sesame seed oil, and is served with gomasio (sesame-salt), hard-boiled egg, and a squeeze of lemon juice.

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Sage Delicata Squash with Hummus and Caramelized Shallots

Delicatta Squash

One of my favorite dishes this winter has been roasted delicata squash. It is a comforting dish that is very easy to make. You just slice it up and put it in the oven with some butter and herbs. You don’t even need to peel the squash first. It’s delicious on its own, or you can mix it up with whatever you have on hand. One of the best combinations I happened upon is serving it with hummus and caramelized shallots. Read on for the recipe!

I used sage because there happens to be a sage plant in the backyard that carries on during our mild winters. You could use any kind of herb you prefer, however, or use dried herbs.

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