Fermented Ginger-Infused Cabbage & Daikon Slaw
A probiotic-rich slaw made with raw cabbage and daikon, fermented for 24 hours to support gut health during Whole30 reintroduction phases. This Asian-inspired vegetarian recipe (whole30), ready in about 15 minutes, pairs cabbage, daikon radish, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 35 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups finely shredded cabbage
- 1 cup julienned daikon radish
- 1 tbsp grated ginger
- 1.5 tsp sea salt
- 1/4 cup filtered water
- 1/4 tsp caraway seeds
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Instructions
- Step 1: In a large bowl, combine 2 cups finely shredded cabbage, 1 cup julienned daikon radish, 1 tbsp grated ginger, and 1.5 tsp sea salt. Massage vigorously with clean hands for 2 minutes until vegetables release liquid and begin to soften.
- Step 2: Transfer the mixture to a sterilized 1-quart jar, pressing down firmly with a spoon to submerge all ingredients under the liquid. Add 1/4 cup filtered water and 1/4 tsp caraway seeds.
- Step 3: Seal the jar tightly, leaving 1 inch of headspace. Store at room temperature for 24 hours, then refrigerate. Serve chilled after fermentation completes for optimal crunch and probiotic benefits.
