Miso Healthy Salad

MISO HEALTHY SALAD

FOOD AS MEDICINE:

Cruciferous vegetables contain sulforaphane and indole-3-carbinols (IC3s) which drive the phase 2 detox pathways functioning to excrete carcinogenic substances, prevent precancerous cell growth and promote Natural Killer cells (NK cells) to build an army against cancer. Turmeric contains powerful anti-inflammatory activity from curcumin, which inhibits the growth of cancer cells. Alliums such as onions, garlic, leeks, shallots and chives have are antimicrobial, anti-tumorigenic properties (stops the growth of tumors) and the sulfur compounds reduce carcinogenic effects of nitrosamines formed in charring or grilled meats.

INGREDIENTS:

For the dressing:
2 cups chopped carrots (may steam per blender)
1 Tbsp shallot, chopped
1-inch piece fresh turmeric (or 1 Tbsp powder)
1-inch piece fresh ginger, chopped
3 Tablespoons miso paste
2 Tablespoons rice vinegar
2 Tablespoons toasted sesame oil
1/8 cup extra virgin olive oil
up to 1/3 cup filtered water

For the salad:
2-3 cups Red cabbage, thinly sliced
2-3 cups Green cabbage, thinly sliced
1 bunch Lacinato kale, thinly sliced
1/4 Red onion, thinly sliced
1 cup Miso-Healthy dressing
1 bunch chopped cilantro
sea salt and pepper, to taste

DIRECTIONS:

To make the dressing combine the carrots, turmeric, shallot, ginger, miso, rice vinegar and sesame oil in a blender. Process until nearly smooth and then slowly add the olive oil. Continue to process until smooth and then add the water, one tablespoon at a time, until the dressing has reached your desired consistency.
To make the salad, shred cabbage, kale, and onions in food processor. Mix in large bowl and toss with Miso-healthy dressing. Top with cilantro and salt/pepper to taste! Optional: serve with wild-caught salmon for a complete meal.

Makes 8 servings
Nutrition facts serving: 140 Calories, 6g Fat, 21g Carbohydrates, 2g Protein