I was inspired by the sauerkraut salad to make this kimchi salad.
The peanuts and peanut butter were inspired by my friend who eats peanut butter and kimchi together on pancakes, oatmeal and sandwiches. 0.o
I’m surprised by how good this salad is. If you’re unsure, leave out the peanut butter and try it with just a few peanuts. Or trust me?
1/2 cup honey
4 TBSP soya sauce (I buy Oshawa Organic’s in unpasteurized. It is not as strong tasting and so if using a different brand you may want to add less.)
1/2 cup oil (I used grapeseed, avacado and olive)
1/2 cup Kombucha or vinegar
1/2 cup (or more!) of the brine from the kimchi
1 cup peanuts
1/2 cup peanut butter
2 TBSP sesame seeds
4 tbsp chia seeds (optional. I just added this to thicken the dressing)
4 cups of kimchi
2 cups chopped cucumber
Mix together all the first ingredients until smooth, except the kimchi and cucumbers.
Add kimchi and cucumbers.
This salad turned out WAY better than I expected. I’ve been thinking of new ways to use sauerkraut and so I googled sauerkraut salad. Many recipes came up and most had a ton of sugar. I’m talkin’ 4 cups sauerkraut to 1.5 cups sugar.
I’ve augmented this recipe from somebody’s Great-Grandma Dixon to make it super probiotic and super tasty.
I found this tasted best after marinating overnight. It will also last for a long time in the fridge. My partner loved it in his lunches. I hope you will love it too. 🙂
Kombucha Sauerkraut Salad:
1 quart sauerkraut, drained (4 cups)
1 onion chopped
2 stalks of celery chopped
1 large carrot chopped
1 bell pepper chopped, I used red
1 tsp mustard seed
1/4 cup to 1/2 cup sweetener depending on your tastes; I used maple syrup and stevia.
3/4 cup oil (I used grapeseed, olive and hemp)
1/2 cup of well fermented Kombucha or vinegar
1 can of pimento peppers or green chilies, found in Mexican food section (4 oz.)
Mix all ingredients together. Voila!
I love cream peas. It was a childhood treat to have cream peas with our Holiday meals. This recipe includes healthy fats, broth and sourdough instead of flour:
Nutrient dense Sourdough Cream Peas:
Combine in a saucepan:
1/4 cup fat (Butter, coconut oil. I used chicken fat)
1/2 cup sourdough starter
1/2 cup broth (I used chicken, you could sub milk, water)
1/2 cup cream (heavy is possible)
Spices (rosemary, garlic, pepper, salt)
Cook on low-medium heat until thick.
Add to saucepan:
4 cups of peas fresh or thawed.( I ran my frozen peas under water.)
Cook until hot. Taste and adjust salt, pepper. I added a drop of stevia.