As summer slowly transitions 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. This recipe is a great way to use kombucha tea that has over-fermented and has a vinegar-like taste. If using kombucha that is a bit sweet, use less honey.
15 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Kombucha Starter Kit
Kombucha Starter Kit
$25.50
New to brewing your own Kombucha? No problem! Our starter kit gets you going in the right direction of making delicious kombucha right at home.
Included in the kit is our dehydrated Kombucha Starter Culture and hand-picked ingredients and equipment to help you successfully start brewing.
Making Kombucha at home is not only a great way to save money, but it also allows you to control the ingredients and make a healthier, great-tasting tea.
Equipment in the kit may appear different than pictured.
INGREDIENTS:
- 1 lb. green cabbage, shredded
- 2 medium carrots, grated
- 1 cup lacto-fermented mayonnaise
- ¼ cup >¼ cup kombucha tea, well-fermented
- 1-2 Tbsp. raw honey
- 1 Tbsp. celery seed
INSTRUCTIONS:
- Combine cabbage and carrots in a large bowl.
- In a separate bowl, mix together mayonnaise, kombucha, honey, and celery seeds until smooth.
- Combine cabbage mixture with the dressing and refrigerate at least 4 hours before serving.
