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.