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.
- 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
- 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.