Steamed Broccoli Salad with Sauerkraut |
Surely the Gods of fermentation are sending me a signal! I have landed on a couple of great books on the topic. One of them being Cultured Foods for Your Kitchen by Leda Scheintaub. She says basic sauerkraut is a very simple ferment with just 2 ingredients – cabbage and salt. The book has the method for making sauerkraut as well as some recipes using it as an ingredient.
So, here is the third recipe from my exploration of fermented and cultured foods after the probiotic kefir smoothie and the make-ahead kefir oatmeal. It is a steamed broccoli-sauerkraut salad with a creamy miso-tahini dressing, the featured ferments being sauerkraut as well as miso.
Steamed Broccoli Salad with Sauerkraut |
Steamed Broccoli Salad with Sauerkraut
Adapted from Kale and Beet Salad in Lena Scheintaub’s Cultured Foods for Your Kitchen
[Printable Recipe]
Ingredients:
(Makes 4 servings)
Dressing:
- 1/4 cup fresh lemon juice
- 2 Tbsp white miso (shiromiso)
- 1/4 tahini
- 1/4 cup extra-virgin olive oil
- 2 Tbsp mirin or sweet white wine
- 1/4 tsp freshly ground black pepper
Salad:
- 3 cups broccoli florets, thoroughly washed
- 1 red bell pepper, finely diced
- A dash of salt
- 1/2 cup sauerkraut (store-bought or home-made)
- 1/4 cup toasted walnuts for garnish (optional)
Method:
- Make a paste of the miso with the lemon juice and then whisk in all the ingredients for the dressing.
- Add a dash of salt to broccoli and steam for 10 mins until crisp-tender.
- Combine the broccoli, sauerkraut, and red bell pepper
- Toss with the dressing
- Garnish with toasted walnuts if desired and serve
Steamed Broccoli Salad with Sauerkraut |