Homemade winter root veg and red cabbage warm salad

I love color on my plate. There is a quote I like:”For optimum health, scientists say eat a rainbow of colors. Your plate should look like a box of CRAYOLAS.” I take color for health and also for aesthetics. My grandmother also always taught me I need to at least one green item on my plate. Those teachings sure have had a big impact on me and my decision making.

This simple salad is one I made when I had to improvise a side dish for dinner. I rummaged through these three vegetables, carrot, stalk and leaf of Japanese white radish, and red cabbage, in the fridge and made this simple salad. I used kombucha powder to dress (I know kombucha is popular in the States right now, so I hope this brings you new ideas for your views of this kombu fad).



Carrot, half of one medium, julienned

Stalk and leaf part of Japanese radish

Red cabbage, sliced thinly

Kombucha powder, 1 teaspoon

Sushi rice vinegar, 1 tablespoon

White roasted sesame


1. Put together the three vegetables. I steamed my in the vegetable steamer in the microwave (Just 2 minutes in the microwave).

2. Combine kombucha powder and sushi rice vinegar. Mix well.

3. Put #1 in your serving bowl, then pour over #2, mix well. The *dressing* may be little, but will have a fresh taste from vinegar. Sprinkle on white sesame seeds.

This is great served warm!

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