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–+ servings

Cabbage and Green Apple Slaw for Full GAPS

Crisp cabbage and tart green apple tossed with homemade 24-hour yogurt dressing, fresh lemon juice, and ginger.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Slaw
  • 3 cups green cabbage shredded
  • 3 green apples grated or diced
Yogurt Dressing
  • 1/2 cup homemade 24-hour GAPS yogurt plain and unsweetened; use the dairy form established in your Full GAPS progression
  • 1 Tbsp fresh lemon juice fresh-pressed
  • 1 Tbsp minced fresh ginger choose fresh or dried ginger below, not both
  • 1/2 tsp dried ginger use instead of fresh ginger
  • 1 tsp coarse sea salt

Equipment

  • Food processor with shredding and grating attachments, or a chef’s knife and box grater
  • Cutting board
  • Large mixing bowl
  • Small bowl or measuring cup
  • Measuring cups and spoons
  • Whisk or mixing spoon

Method
 

  1. Shred the cabbage into thin, even strands. If using a knife, slice away from the thick core and keep the pieces similar in width.
  2. Grate or dice the green apples. Grated apple blends through the slaw; diced apple leaves distinct crisp pieces.
  3. Whisk the yogurt, fresh lemon juice, your chosen ginger form, and coarse sea salt in a small bowl until the dressing looks even and the ginger is spread through the yogurt.
  4. Add the dressing to the cabbage and apples. Toss from the bottom until the pieces are lightly coated and evenly distributed, with no pool of dressing at the bottom.
  5. Serve right away, or cover and refrigerate the dressed slaw so the flavors meld. Stir once before serving.

Notes

Full GAPS side dish. Use plain homemade 24-hour yogurt in the dairy form established in your Full GAPS progression. For advance prep, toss with the dressing before chilling. Refrigerate leftovers within two hours; use within three to four days. Best crunch is on the first day.

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