By Jordan Douglas
This salad is an ode to one of my top tips for staying well through the winter (and year-round): eat the clean rainbow. Consuming a variety of colorful veggies each day helps to ensure we’re getting a broad spectrum of vitamins, minerals, antioxidants and phytonutrients. These nutrients help to ensure a strong foundation to keep our immune system in tip-top shape all season long.
The cruciferous veggie base of cabbage and kale (bonus points for adding broccoli sprouts) is loaded with glutathione, an incredibly potent antioxidant that lowers inflammation and helps to regulate immune function. Carrots and daikon radish (go for a purple or pink one if you can find!) give us a great vitamin C and antioxidant boost. The black sesame miso dressing is the secret star of the show, with miso and black sesame paste to deeply mineralize and garlic and ginger to enhance circulation and immune function. A nice dollop of Kyoto Kraut on top further supports healthy immune function thanks to a potent blend of aromatic herbs and medicinal mushrooms.
Black Sesame Miso Dressing
3T warm (not boiling) water
2T Black Sesame Paste
2T Brightland Alive Olive Oil
1T rice vinegar
1T lemon juice
2 cloves of garlic, finely grated
1 2-in knob of ginger, finely grated
Sea salt, to taste
In a small bowl, combine the miso and warm water and whisk well until smooth. Add remaining ingredients and whisk to combine. Adjust seasonings to taste.
1 bunch of kale, thinly sliced
1 small head of red cabbage, thinly sliced
1 large carrot, shredded or thinly sliced on a mandolin
1 medium daikon radish, shredded or thinly sliced on a mandolin
2 scallions, thinly sliced
¼ cup sesame seeds
Optional (highly recommended) toppings: Cosmic Cultures Kyoto Kraut (available at Boketto), avocado and broccoli sprouts
Add the kale and cabbage to a large bowl. Add the black sesame miso dressing and (using clean hands) massage into the veggies until they begin to soften and are well-coated (about 1-2 minutes). Give the veggies a taste and adjust seasonings if desired (perhaps a little more salt or acid, to your taste). Add the carrot, daikon, scallions and sesame seeds and toss again. Top with Kyoto Kraut, avocado sliced and broccoli sprouts.
This salad can be enjoyed right away, or you can let it marinade for a few hours to marry the flavors. Serves 4-6 hungry humans, and leftovers keep well in an airtight container in the fridge for up to 3 days.
Jordan Douglas is a holistic health practitioner, plant-based chef and budding herbalist. Through plant-based nutrition, herbal medicine and the healing power of nature, Jordan connects people and plants to cultivate optimal health, well-being and consciousness. She offers 1:1 sessions, workshops and education through her practice root + center.