From the Kitchen of Dr. Bonnie Brock, NMD, RD
This NYT recipe is so refreshing on a hot summer day, I would eat it even if it wasn’t super-beneficial for my gut health. Cabbage is an excellent food for supporting the gut microbiome. It is rich in dietary fiber and prebiotic compounds that feed beneficial bacteria in the intestine, helping them grow and produce short-chain fatty acids such as butyrate, which support gut lining integrity and reduce inflammation. Cabbage also contains polyphenols and sulfur-containing compounds that may help shape a healthier microbial balance. Top chilled rice noodles with this salad for a more hearty meal.
Ingredients:
- ¼ cup lime juice (from 2 to 3 limes)
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely chopped jalapeño or serrano chile
- 1 teaspoon grated fresh ginger
- ½ teaspoon grated garlic
- 2 cups thinly sliced hothouse cucumber (lightly peeled)
- 2 cups chopped cabbage or napa cabbage
- 2 carrots, peeled and cut in julienne (1 cup)
- Salt
- ½ cup tender cilantro sprig
Instructions:
- Make the dressing: In a salad bowl, whisk together all of the dressing ingredients until the sugar dissolves. Taste and adjust seasoning.
- To the bowl, add cucumber, cabbage and carrot. Sprinkle lightly with salt, and toss everything together. Let it sit for 10 to 15 minutes.
- Just before serving, add cilantro, mint, dill and sesame seeds, and toss lightly.
