Bookmark this GUT HEALTH SLAW

1. Mix the dressing: In a large bowl, whisk yogurt, ACV, lemon, honey, olive oil, Dijon, celery seed, salt, and pepper until smooth.
2. Toss the slaw: Add cabbages, carrots, apple, scallions, and herbs to the bowl. Toss until everything is glossy and evenly coated.
3. Rest & serve: Let sit 10–15 minutes (or up to 2 hours chilled) so the cabbage softens slightly and flavors meld. Sprinkle seeds before serving for crunch.

Make it yours (variations)

• Dairy-free probiotic: Use coconut yogurt with live cultures; add 1–2 tsp ACV extra to brighten.
• Extra prebiotics: Fold in ½ cup finely chopped raw sauerkraut (unpasteurized) just before serving.
• Spicy kimchi slaw: Replace half the yogurt with chopped kimchi + 1 tsp sesame oil; top with toasted sesame seeds.
• Creamier: Stir in 2–3 tbsp tahini.
• Sweeter crunch: Add ¼ cup raisins or sliced grapes.

Serving ideas

• Pile into fish or chicken tacos.
• Serve with grilled salmon or roast chickpeas for a balanced plate.
• Layer into sandwiches/wraps for juicy crunch.

Prep & storage

• Keeps 3–4 days in an airtight container (it gets tangier and softer each day).
• For max crunch, store dressing separately and toss right before eating.
• If it tightens up in the fridge, loosen with a splash of kefir or lemon.

Gentle-gut notes

• Sensitive to FODMAPs? Use only green parts of scallions, skip garlic, and keep to ~1 cup slaw per serving.
• Chew well and serve slightly chilled (not ice-cold) for easier digestion.