Ginger-Fermented Cabbage Slaw with Carrots
A probiotic-rich slaw that reduces bloating and supports digestion during Whole30 reset phases. This Asian-inspired salad recipe (whole30), ready in about 10 minutes, pairs cabbage, carrots, fresh ginger into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 65 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 carrots
- 1 tbsp, finely grated fresh ginger
- 1 1/2 tsp sea salt
- 1/4 cup filtered water
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Instructions
- Step 1: In a large bowl, combine 2 cups finely shredded cabbage, 1 cup julienned carrots, and 1 tbsp finely grated fresh ginger.
- Step 2: Dissolve 1 1/2 tsp sea salt in 1/4 cup filtered water, then pour over vegetable mixture.
- Step 3: Massage vigorously for 2 minutes until vegetables release liquid and become limp.
- Step 4: Press mixture firmly into a clean 8-oz jar, covering with the liquid. Weigh down with a small plate and seal with an airtight lid.
- Step 5: Ferment at room temperature for 24-48 hours until tangy and bubbly, then refrigerate for up to 2 weeks.
