Here is how my great grandmother made fresh cabbage slaw. With a dozen children on the farm, she was a busy lady keeping them healthy and well fed. This side uses the highly nourishing cabbage plant – scientifically proven to be good for the gut. Plus, here’s a great way to use unpasteurized apple cider or rice vinegar…valuable probiotic foods that restore friendly microbes.
- 2 cups shredded fresh cabbage
- 2 tablespoons fructose or honey
- 2 tablespoon unpasteurized apple cider vinegar or rice vinegar
- 2 tablespoons water
- Black pepper and a sprinkle of salt to taste
Mix all ingredients in a serving bowl. That’s it. Goes great with
sandwiches, burgers and most everything. Makes 2 cups.