I was super bummed when my ginger carrots didn’t turn out exactly as I had hoped. But I did not lose hope! I came up with a very simple “coleslaw” that used the veggies. Since the fermented veggies were already very salty, I did not add any additional salt to the recipe, and I think it was balanced quite well!
- 4-6 Cups Green cabbage
- 1/2 cup Ginger carrots
- Freshly grated ginger (to taste)
This salad really only needs about 1/3-1/2 cup of dressing
- Red & White wine vinegar (equal parts)
- Olive oil (to taste with the ratio of vinegars)
- Minced garlic (to taste, about 1 tsp)
- Black pepper (to taste)
Make the dressing and refrigerate until ready for use. Cut up cabbage into thin “shreds”. Add the ginger carrots (more or less for color). Toss together and add dressing when ready to eat. I actually made this recipe for the same meal with the quinoa salad. If you are interested in having this coleslaw by itself, add some grilled chicken, shrimp, or any other kind of protein that suits your needs (grass-fed beef would be really yummy, too). Enjoy!