Healing Foods: Umeboshi + Cilantro Cabbage Salad
We're finally settling back in to life at home after our the FP Escapes retreat in Palm Springs. What a wonderfully nourishing weekend full of amazing women in the desert. Hope you were following along on our Instagram over the weekend as we whipped up herbal foods, hiked in Joshua Tree and got to relax at the beautiful Korakia Pensione.
We'll be sharing our herbal recipes from the retreat over the next few weeks. One recipe in particular was a hit, our super simple Shredded Cabbage Salad with Umeboshi Plum Dressing. It's the perfect quick and cooling salad with a little crunch from the toasted pumpkin seeds. This flavorful salad makes a great side dish, or it can be tossed into cold soba noodles with tempeh for a one-bowl lunch on a hot day.
Feel free to take this dish and make it your own. Don't have cilantro? Toss in some fresh mint or parsley from the garden. Switch up the toasted nuts with seeds, or add in some sliced radishes and carrots - and then you've got a bright, colorful salad that hits all the right spots.
If you're not familiar with umeboshi plum paste, get ready to fall in love. Its sharp, salty, sour, and sweet flavor combination adds a the perfect twist to a simple dressing. Umeboshi plums are a traditional Japanese salt ferment mixed with shiso leaves (Perilla frutescens) for their red plum-colored hue. The finished ferment is high in vitamin C, alkalizing, and helps to improve digestion. We love its tangy salty flavor that makes a delightful dressing to compliment the raw crunch of the cabbage.
D r e s s i n g
1 tablespoon umeboshi plum paste, we use this brand
1/4 cup organic olive oil
fresh lime or lemon juice
1/2 tablespoon maple syrup
S a l a d
1 small head green cabbage
1 small head red cabbage
1 bunch cilantro, chopped
1/2 cup pumpkin seeds or cashews, toasted
First, prep the dressing by whisking all of the ingredients in a small bowl until well combined. Taste and adjust by adding more of any of the flavors needed. Set aside the dressing and shred cabbage using a sharp knife or a mandolin. Try and get the cabbage shredded as thinly as you can, then toss in the cilantro and seeds, reserving a handful of each for garnish. Toss all salad ingredients with the salad dressing making sure everything is well coated. Serve immediately as a solo salad or apart of a bigger lunch spread.Or, if making ahead, wait to dress the salad until right before serving.
*Photos by Emily Sellers of Free People.