Coleslaw. The perfect side dish at a barbecue. In fact, raise your hand if you are taking coleslaw to your 4th of July celebration. If so, this recipe will be a great addition to your collection. The flavors of all the veggies combined with the sharp bite of green onion which in turn is softened by the sweetened probiotic dressing, makes this coleslaw a “repeater.”
Okay, let's get shredding.
I used my mandolin to thinly slice three bell peppers. I chose red, yellow, and orange.
Next, I roughly shredded and chopped one head of cabbage. For this recipe, I found that 3/4 of a small head of cabbage was sufficient. However, if you like more, add it!
I combined the bell peppers and cabbage in a large bowl. To that I added one shredded apple and two green onions. All that was left was to mix up the dressing and toss it all together!
Instead of using a fermented vegetable to add probiotics to the coleslaw, I used the brine of a fermented batch of sauerkraut to add to the dressing. Adding brines from fermented vegetables to dressings and dips is an easy way to get more probiotics into your diet. And it is tasty, too!
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- 1 head of cabbage, shredded
- 3 thinly sliced bell peppers (red, orange, and yellow)
- 1 shredded apple
- 2 green onions, chopped
- Shred the cabbage and apple and place into a large mixing bowl. Thinly slice the bell peppers and green onions, and add them to the bowl.
- Mix all of the ingredients (except the salt and pepper) and add it to the coleslaw. Mix to combine. Season with salt and pepper as desired.
What is your favorite coleslaw mix?
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