Cabbage Crunch

Cabbage is one of the Live Dirty, Eat Clean prebiotic superstars. You get a big dose of nutrients in addition to lots of flavor with each bite. This salad actually tastes just as good the next day. Make it on the weekend, and you will have an already prepared and delicious lunch to enjoy for a few days.





3 tablespoons olive oil
2 teaspoons toasted sesame oil
¼ cup freshly squeezed lime juice
Zest of 1 lime
1 tablespoon mirin
1 tablespoon raw honey
Sea salt to taste

½ medium red cabbage, finely shredded
1 large green cabbage, finely shredded
2 large carrots, peeled and shredded
3 green onions, thinly sliced
⅓ cup fresh cilantro, chopped
2 tablespoons toasted sesame seeds
½ cup crushed peanuts (cashews work, too)



WHISK ALL OF THE dressing ingredients in a separate small bowl. Let stand. Combine the red cabbage, green cabbage, carrots, green onions, and cilantro in a large bowl. Pour the dressing over mixture, then add in toasted sesame seeds. Toss again. Allow to marinate for 30 minutes. Add the crushed peanuts to salad before serving. Store unused salad and dressing separately in the refrigerator for up to 2 days. Mix before serving.


Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).