My husband and I are taking our annual summer vacation to the beach. Being at the beach is the one and only place I see him let go of everything and truly relax. I can see the way his mind and body change when he is sitting by the ocean.
The sights and sounds of the Atlantic Ocean have always conjured a sense of tranquility. I love the vast, beautiful sand and the strength of the ocean as the waves crash into the shore. I love the sound of the seagulls calling to each other and the children playing. Watching different generations of families all together makes my heart sing. The exquisite blue ocean, the endless shoreline, the delicate shells, and colorful rocks make me happy. Feeling that light ocean breeze and the warmth of the sun give me peace.
All of this is not quite by accident, as scientists have proved. Being at the beach really does improve our overall health. The ocean makes us feel calm; the crashing of the waves provides a natural rhythm that puts our minds at ease. Walking barefoot on the sand triggers sensations of “grounding” with the earth that makes us feel happy. I am no exception.
This recipe is for those who want to match the lightness of the sea air with a beautiful vegetable dish. The sight of the vegetables blending elegantly together will make you feel you need to have some just by looking at it. It is wonderful to look at and tastes even better. The onions and raisins add a savory sweetness, and the sauerkraut brings a nice tangy surprise to every bite. The dressing is very light and compliments it perfectly.
Please remember to add the dressing in small amounts. I only added a quarter to the salad and it was nicely dressed.
This salad is loosely adapted from Cooking Light and will serve 4-6 people who will enjoy it after a long day under the sun.
Ingredients for Broccoli and Kraut Slaw:
1/3 cup plain whole milk yogurt
3 tablespoons rice vinegar
2 tablespoons canola oil
1 1/2 tablespoons honey
1 tablespoon white miso
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1 medium head broccoli (about 24 ounces), stems cut off and florets cut in half or thirds
2 cups grated red cabbage
1 cup shaved red onion
1/2 cup thinly sliced scallions
1/3 cup golden raisins
1/3 cup drained refrigerated sauerkraut
Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl.
Bring a pot of water filled a quarter of the way to a boil.
Place broccoli in a steamer and place in pot to steam, about 3-4 minutes.
You want broccoli to be a beautiful bright green and firm when it is done.
Pour into an ice bath to stop the cooking process.
Place broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl.
Add miso-yogurt dressing in small amounts.
Mix and taste before adding more.
When salad is just glistening, you have added the right amount.
Let stand 10 minutes before serving.
It’s that simple!
