Cabbage Salsa

This recipe is for a delicious and versatile coleslaw that is gluten-free, vegetarian, and raw. It can be enjoyed in various ways, whether as a chip dip, a side salad, or a dressing for a sandwich. You can even get creative and use it as a filling for a burrito or fish taco. With its fresh ingredients and flavorful combination, this coleslaw is sure to be a hit.

Enjoy this versatile coleslaw as a chip dip, side salad, dressing, or wrapped up in a burrito or fish taco. The combination of flavors and textures will make this dish a favorite among both vegetarians and non-vegetarians.

SERVINGS: 4 to 6

INGREDIENTS:

• 1 cup shredded fresh cabbage
• 1 cup Naked Kraut (there’s no need to drain it)
• ½ cup finely diced red onion (fresh or fermented)
• 2 tablespoons fermented cilantro leaf or paste
• 1 tablespoon Hot Sauce or jalapeño brine
• 1 clove garlic, minced
• ¾–1 cup Homemade Sunflower Mayonnaise or Almonnaise, or your favorite store-bought mayo
• Freshly ground black pepper

INSTRUCTIONS:

1. Combine the cabbage, kraut, onion, cilantro, hot sauce, and garlic in a bowl, and mix well.
2. Add the mayo, starting with ¾ cup, and add more as needed to reach the desired creaminess.
3. Season with freshly ground black pepper to taste.

TIPS:

• If you prefer a crunchier coleslaw, you can opt for finely slicing the cabbage instead of shredding it. This will add some extra texture to the dish.
• Experiment with different types of cabbage for added variety. Try using red cabbage or a mix of red and green cabbage to create a colorful coleslaw.
• For a tangier flavor, you can add a splash of apple cider vinegar or lemon juice to the dressing.
• Feel free to customize the coleslaw by adding other vegetables or ingredients that you enjoy. Grated carrots, bell peppers, or even grated apples can add extra flavor and texture.
• If you don’t have access to fermented cilantro leaf or paste, you can use fresh cilantro instead. Just chop it finely and add it to the coleslaw.
• Adjust the spiciness according to your preference. If you like it hot, you can increase the amount of hot sauce or add additional chopped jalapeños.
• When adding the mayo, start with a smaller amount and gradually add more until you achieve the desired creaminess. This will allow you to control the consistency of the coleslaw.
• For a truly homemade experience, consider making your own sunflower mayonnaise or Almonnaise. However, if you’re short on time, using your favorite store-bought mayo is perfectly fine.
• Remember to taste and adjust the seasoning before serving. Add more black pepper or a pinch of salt if needed.
• This coleslaw can be prepared in advance and refrigerated for a few hours to allow the flavors to meld together. Just give it a good mix before serving.
• Get creative with serving suggestions! Use the coleslaw as a topping for veggie burgers, as a filling for wraps, or as a refreshing side dish for grilled meats. The possibilities are endless.