Probiotics are an essential element to a healthy-gut meal. We’ve tossed our healthy cabbage salad together with a dressing of probiotic apple cider vinegar. ACV keeps your digestive system running smoothly and maintains the healthy bacteria in the gut.
TIP: For a delicious added heat, use Fire Cider Vinegar.
2 cups (500 mL) finely shredded red cabbage
2 cups (500 mL) finely shredded green or Savoy cabbage
1 cup (250 mL) finely shaved Brussels sprouts
2 medium carrots, peeled and grated
1/4 sweet onion, thinly sliced
2 large crisp apples, unpeeled, cored, and diced
3 Tbsp (45 mL) camelina oil or grapeseed oil
3 Tbsp (45 mL) apple cider vinegar or Fire Cider Vinegar
3 Tbsp (45 mL) sour cream or plain Greek yogurt
1 Tbsp (15 mL) fresh minced dill
1 tsp (5 mL) light brown sugar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) mustard seeds
1/4 tsp (1 mL) kosher salt
1/8 tsp (0.5 mL) freshly ground black pepper
1/2 cup (125 mL) toasted pepitas or
toasted chopped pecans
1/4 cup (60 mL) chopped fresh parsley
In large bowl, combine cabbages, Brussels sprouts, carrots, onion, and apples.
In separate bowl, combine oil, vinegar, sour cream or yogurt, dill, brown sugar, mustard, mustard seeds, salt, and pepper. Whisk to blend. Add more seasonings, to taste, if you wish.
Drizzle over cabbage slaw ingredients and toss to blend. Sprinkle with pepitas or nuts and parsley, and serve.
It can be served the same day or covered and refrigerated for up to 2 days.