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This recipe morphs the summer favorite “coleslaw”’ into a fall favorite by utilizing two widely available autumnal vegetables, and taking them through the process of fermentation.
- 3 cups Beet Kraut
- 1 small cipollini onion, finely minced
- 1-2 cloves garlic, pressed
- 2 teaspoons raw apple cider vinegar
- 1 rounded tablespoon mayonnaise (Wilderness Family Naturals is my favorite)
- 1 rounded teaspoon mustard of your choice
- A sprinkling of celery seed (optional)
Combine all ingredients and chill for several hours before serving.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Become a member and check out these other Annie Dru recipes:
Chopped Liver, Bacon and Egg Breakfast (Or Not) Soup
Published in the Price-Pottenger Journal of Health and Healing
Fall 2012 | Volume 36, Number 3
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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