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Coleslaw

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1/2 head of cabbage
1 carrot
6 radishes
1/2 cup green peas (optional)
1/2 red beet
4 tbsp. yogurt or kefir
1 tbsp. lime or lemon juice
1 clove of garlic, minced
1 tbsp. flax seed oil
1/2 tsp. vegetable bouillon powder
1/2 tsp. herbal salt
dash of freshly ground black pepper

Clean all the vegetables thoroughly. Grate the cabbage, carrot, beet and radishes and add the peas. In a salad bowl, mix yogurt or kefir with oil, lemon or lime, vegetable bouillon powder, herbal salt and pepper. Add minced garlic and mix with remaining ingredients using a salad fork. Let chill for about 30 minutes before serving. Serves two.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona

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