This Kimchi-esque coleslaw is made from beet, cabbage, and pear and will make your heartbeat faster. Or maybe it’ll make your colon beat faster. It’s filled with vibrant colors, sweetness, and a slew of probiotics from the vinegar and the Kombucha. I was inspired by the WILDBRINE sauerkraut that I bought recently, but all of these ingredients cost less to purchase than one small container.
INGREDIENTS:
~2 cups shredded fine, red (or purple) cabbage
1 cup of boiled red (or yellow) beets shredded or chopped
1 pear shredded or chopped
1/4 cup of beet juice from boiling
1/4 cup of (rice wine) vinegar
1/4 cup of Kombucha (GT’s Cosmic Cranberry, Gingerade, etc.)
INSTRUCTIONS:
Shred all the stuff
Mix it all together
Pour over the liquids
Eat. Enjoy.
Store airtight overnight.