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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.

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I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

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  • 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.

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