Miso Salad

Miso has been a staple in Chinese and Japanese diets dating back to approximately 2500 years.  This fermented ingredient is well-recognized for stimulating digestion and energizing the body. When choosing miso make sure you avoid the pasteurized versions and search for the live enzyme-rich, organic product to be sure you receive the full benefits of this wonderful,  very beneficial food.

This fermented energizer is packed with amino acids, digestive stimulants beneficial probiotics, vitamin B. It works to build you immune system, as it works to heal your gut.


¼ red cabbage, shredded
¼ green cabbage, shredded
3-4 kale leaves, shredded
½ small box of cherry tomatoes
¼ cup pepitas (pumpkin seeds)

3 Tbs Miso
1 Tbs dijon mustard
¼ cup raw apple cider vinegar
¼ cup extra-virgin olive oil


Combine the shredded cabbage, kale tomatoes and pepitas in a large bowl.
Combine all the dressing ingredients in a small jar and shake to combine well.
Dress the salad with the dressing before serving.

From James Colquhoun, filmmaker of Food Matters and Hungry for Change.

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