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Cucumber Cabbage Crunch

I love all fruits and veggies but especially the ones with a good crunch. The combination of cucumber and cabbage is refreshing and extremely healthful as we enter the warmer months of summer. The cucumber is perfect for hydration and pairs nicely with the fibrous cabbage. I hope you will find this recipe easy and enjoyable.

1 c muun chi Muunkraut

1 Persian cucumbers (easy to find and stay crunchy best, but other cucumbers work too) cut into match sticks

2 cloves of garlic minced

1/2 tsp salt

1 green onion, use both the white and green parts, thinly sliced

2 tsp chili flakes (I like to use the korean flakes but any are just fine)

2 teaspoons toasted sesame oil

1 ½ teaspoons of muun chi Sweet Immunity + 1 tsp muun chi Golden Kvass or rice vinegar

1 teaspoon soy sauce or coconut aminos

½ teaspoon toasted sesame seeds for garnish

After your cucumbers are cut into matchsticks, sprinkle them with salt. Let them sit for ten minutes, then drain the liquid. Put them in a marinade made from garlic, chili flakes, sesame oil, muun chi Sweet Immunity, Kvass and coconut aminos.

Serve on a bed of muun chi Muunkraut, over your favorite bowl of ancient grains. Sprinkle the crunchies with muun chi Cottage Fauxmage for an even more gut healing experience. Enjoy!

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