gut-healing slaw

Health begins in the gut. That’s why you’ll often find us having a tablespoon of fermented veggies (like our Vegan Kimchi) with our meals—or a big side of this bright and beautiful raw cabbage slaw. Loaded with vitamin C and insoluble fiber and topped with zinc-filled chickpea miso dressing, this one will have your gut doing a happy dance.

Yield 8 servings
Prep Time 20 minutes
Cook Time None
CLEANSE

1 medium head red cabbage, shredded very finely

3 carrots, shredded

1 cucumber, diced

1 bunch scallions, chopped (green and white parts)

1 cup chopped fresh cilantro

Himalayan pink salt and freshly ground black pepper, to taste

1 cup raw cashew halves

For the dressing

4 carrots, roughly chopped

½ white onion, roughly chopped

¼ cup chopped fresh ginger

Juice of 1 lime

2 tbsp chickpea miso (see note)

¼ cup rice vinegar

¼ cup water

2 tbsp honey

3 tbsp toasted sesame oil

2 tbsp olive oil

½ tsp Himalayan pink salt

½ tsp freshly ground black pepper

1   In a large bowl, combine the cabbage, carrots, cucumber, scallions, and cilantro. Season with salt and pepper. Set aside while you make the dressing.

2   To make the dressing, in a high-speed blender, combine all ingredients. Blend until smooth.

3   Add ¾ cup dressing to the salad, and toss to combine. Garnish with cashews just before serving. Leftover dressing can be refrigerated in an airtight container for up to 6 days.

note

We have a little love affair going on with the mighty chickpea, and that’s why chickpea miso is our miso of choice. Traditional miso is made from fermented soybeans, but unless you’re using certified organic soy miso, you’re likely getting a genetically modified product. Plus, soy is one of the most common allergens, while chickpeas are not.