Fennel, Brussels Sprout and Edamame Salad Recipe

Reminiscent of Russian vinegret salad, this simple recipe includes sauerkraut along in its ingredients for a bright, unique flavor.

From "Living Candida-Free"
December 2015

  • Fennel, Brussels Sprout and Edamame salad
    The flavors of roasted vegetables and sauerkraut meld together in a unique and wonderful way. This recipe is also suitable for all stages of an anticandida diet.
    Photo by Nicole Axworthy
  • Living Candida-Free cover image
    "Living Candida Free," by Ricki Heller and Andrea Nakayama, covers in detail the effects of infection from Candida albicans, a common internal fungus, as well as recipes and diet suggestions for maintaining balanced, healthy gut bacteria.
    Cover courtesy Da Capo Press
  • Fennel, Brussels Sprout and Edamame salad
  • Living Candida-Free cover image

Yield: 3-4 side salad servings, or 2 main dish servings

In Living Candida-Free (Da Capo Press, 2015), authors Ricki Heller and Andrea Nakayama discuss in detail the causes and symptoms of yeast infections from Candida albicans, as well as recipes and anticandida diet suggestions to lessen this fungus’ presence in your body. This Fennel, Brussels Sprout and Edamame Salad Recipe comes from the section “Salads, Dressings and Sauces.”

This salad reminds me of vinegret, a Russian root vegetable salad mixed with fermented veggies. Roasted vegetables and sauerkraut may sound like an odd coupling, but the textures meld beautifully and the flavors really pop. Apart from roasting, this is a really simple dish to make.

Fennel, Brussels Sprout and Edamame Salad Recipe


• Coconut oil, for pan (optional)
• 1 large fennel bulb, trimmed and cut into thick slices
• 2 cups (480 mg) Brussels sprouts, trimmed and cut into quarters
• 2 tablespoons (30 ml) extra-virgin olive oil, preferably organic
• 1/2 teaspoon (2.5 ml) dried oregano
• 2 tablespoons (30 ml) raw apple cider vinegar
• 1 tablespoon (15 ml) freshly squeezed lemon juice
• Fine sea salt and freshly ground black pepper
• 1/3 cup (80 ml) chopped fresh parsley
• 1 cup (240 ml) cooked, cooled shelled edamame
• 1/2 teaspoon (2.5 ml) whole caraway seeds (optional)
• 1/2 cup (120 ml) well-drained, naturally fermented sauerkraut (the kind you have to refrigerate)


1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large roasting pan with parchment, or grease lightly with coconut oil. Place the fennel and Brussels sprouts in the prepared pan and drizzle with 1 tablespoon (15 ml) of the olive oil. Toss to coat. Bake until the veggies are soft but not browned, for 20 to 30 minutes. Allow to cool to room temperature.

2. Meanwhile, in a large bowl, whisk together the remaining tablespoon (15 ml) of olive oil and the oregano, vinegar, and lemon juice. Taste and adjust the seasonings, if necessary. Add the salt, pepper, parsley, edamame, and caraway seeds.

3. Once the vegetables are cool, add them to the bowl along with the sauerkraut and toss everything together. Serve.

Get more candida-free diet tips and information in The Causes of Candida and Yeast Infection.

This excerpt has been reprinted with permission from Living Candida-Free by Ricki Heller PhD, RHN with Andrea Nakayama, CNC, CNE. published by Da Capo Press, 2015.

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