September 4, 2013 in Kombucha
As we begin our slow move from summer to fall, cabbages begin to mature in the garden and make their way to the market. Coleslaw is a fabulous way to use up a large head of cabbage, and makes a great fall salad.
But the classic coleslaw ingredients aren’t always appealing to the real food-eater. This recipe, however, uses honey as the sweetener and includes probiotic-rich ingredients in the dressing. So you end up with a classic creamy, tangy, sweet slaw with the added benefits of probiotics and enzymes.
- 1 pound green cabbage, shredded
- 2 medium carrots, grated
- 1 cup lacto-fermented mayonnaise
- 1/4 cup kombucha tea, well-fermented
- 1 to 2 tablespoons raw honey to taste
- 1 tablespoon celery seed
Combine the cabbage in carrots in a large bowl. In a separate bowl mix the mayonnaise, kombucha, honey, and celery seeds together until smooth. Mix the cabbage and carrots with the dressing and refrigerate at least 4 hours before serving.