Raw cabbage doesn't get the credit it deserves for how gut-friendly it is, and a good vinegar-based slaw brings that out better than a mayo-heavy version ever could. Letting it sit for 20 minutes softens the cabbage slightly and lets the sweet-and-sour dressing really soak in.
Ingredients
- 1/2 head green or red cabbage, thinly sliced
- 2 carrots, grated
- 1/4 cup fresh coriander, chopped
- 3 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1/2 tsp salt
- 2 tbsp sesame seeds
Instructions
- Combine cabbage, carrots, and coriander in a large bowl.
- Whisk rice vinegar, honey, olive oil, sesame oil, and salt together.
- Pour dressing over the vegetables and toss thoroughly.
- Let sit at room temperature for at least 20 minutes before serving, tossing once more. Scatter sesame seeds on top.
Nutrition Facts (per serving)
| Calories | 105 |
| Total fat | 6g |
| Total carbohydrates | 13g |
| Dietary fiber | 3g |
| Protein | 2g |
| Sodium | 320mg |
Why This Is Good for Your Gut
Cabbage's glucosinolates are converted by gut bacteria into anti-inflammatory isothiocyanates. Carrots add pectin, a soluble prebiotic fiber. The vinegar-based dressing introduces mild organic acids that create a favorable gut environment.
Let it rest the full 20 minutes. The cabbage actually softens and tastes noticeably better than eaten right away.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.