Spicy Garlic Cabbage and Carrot Slaw with Probiotic Dressing Recipe (gluten and dairy free with autoimmune option)

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Every so often, I get a craving for this crunchy, spicy garlic cabbage and carrot slaw. I love, love, love cabbage, but I don’t eat a lot of it, especially raw, because it is goitrogenic vegetable and not good for people with thyroid problems. That said, when I get a craving for this slaw, nothing will satiate the craving until I eat a big bowl of it. So, I make it every once in awhile, gorge on it, and then I’m good for a few months.

The key ingredient in the salad is the lactofermented garlic and garlic brine. The brine gives the dressing an extra kick of deliciousness, plus, it makes the dressing probiotic, so you’re getting lots of good bacteria in your gut! The dressing is so good, you will turn up your bowl and drink the remainder when you’re done with the salad.

Also, if you add the lactofermented red onions, you’re getting another boost of probiotic goodness. You could make this with any type of cabbage, but I most prefer the taste and texture of savoy cabbage. I find it to be more delicate and tender — perfect for this raw slaw.

Like any salad, feel free to adjust the proportions to suit your tastes. This is not a set in stone recipe. Sometimes I use a little more or less of something and it always tastes amazing. The red pepper flakes are optional, but it gives the salad a really nice punch of spice. The recipe can easily be doubled, tripled, etc., depending on how much you need.

Coupons and Freebies for Spicy Garlic Cabbage and Carrot Slaw with Probiotic Dressing Ingredients

I am always asked about my favorite ingredients and what I use in my own kitchen. Below are special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
  • Vitacost: If you sign up through this link, you’ll get a coupon for $10 off your first purchase.

Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂

I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.

My favorite olive oil comes from Kasandrinos. It is excellent quality, produced in small batches (with lots of love), is 100% pure (not contaminated with cheaper oils), and tastes amazing. Visit their site here.

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

Discussion

2 comments

  1. Ah, now you’ve got me on a rabbit trail about the Pickl-It jars! I think I may order the smallest one and try fermenting garlic. I only did one vegetable ferment a few years ago with no success. I think it’s time to try again!

    One question – are you an affiliate of Pickl-It? Is so, I’d like to go thru your link for the sale. Thanks!

    Thanks for linking up at Motivation Monday!

    reply 

    Barb @ A Life in Balance
    Posted 06/05/13

    • Hi Barb! Thanks for stopping by! You will not be disappointed with the fermented garlic. It is AMAZING! Pickl-It doesn’t have an affiliate program, but I really appreciate you asking! That is so nice of you to think of that! 🙂

      reply 

      Jessica
      Posted 06/05/13

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