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Active Time: 5 minutes
Total Time: 15 minutes
- ½ head of purple cabbage
- ¼ cup mayonnaise (preferably homemade)
- 2 teaspoons sherry vinegar
- 1 teaspoon onion powder
- ½ cup kimchi, julienned
- 1 carrot, julienned
Slice cabbage ¼-inch thick and reserve in a medium bowl.
Combine mayonnaise, vinegar, and onion powder in a small bowl.
In the medium bowl, mix the cabbage, kimchi, and carrot. Toss, then add the mayonnaise mixture. Mix until completely coated.
Refrigerate for at least 10 minutes. Serve cold.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor is available for personal, in-home ancestral food preparation and real-food kitchen retrofits throughout San Diego and Los Angeles Counties. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals. Contact her at [email protected] for more information.
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Published in the Price-Pottenger Journal of Health and Healing
Spring / Summer 2019 | Volume 43 Number 1
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