🥬 Fermented Veggie Slaw with Infused Apple Cider Dressing 👕 Gut Health
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A gut-friendly, tangy slaw that supports digestive health with probiotics and cannabis infusion.🌿 This Fermented Veggie Slaw with Infused Apple Cider Dressing offers a powerful blend of natural probiotics from lacto-fermented vegetables and gut-soothing compounds from a cannabis-infused apple cider vinaigrette. Terpenes like myrcene (anti-inflammatory), limonene (antimicrobial and mood-elevating), and beta-caryophyllene (a known digestive aid) enhance the gut-supportive effects. The flavor profile is crisp, sour, mildly sweet, and herbaceous—an ideal way to introduce live enzymes and cannabinoids to support gut flora balance, reduce bloating, and soothe inflammation.
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Equipment
- Large mixing bowl
- 1-quart mason jar (or fermentation crock)
- Wooden spoon or muddler
- Cheesecloth or fermentation lid
- Small jar or bottle for dressing
- Grater and knife
Ingredients
For the Fermented Veggie Slaw
- 3 cups green cabbage, finely shredded
- 1 cup carrots, grated
- ½ cup daikon radish or red radish, grated
- 2 cloves garlic, minced
- 1 tbs fresh ginger, grated
- 1 tsp sea salt (non-iodized)
- ¼ tsp red pepper flakes (optional)
For the Infused Apple Cider Dressing
- 2 tbsp unfiltered apple cider vinegar
- 1 tbsp cannabis-infused olive oil
- 1 tsp raw honey or maple syrup
- ½ tsp Dijon mustard
- salt and pepper to taste
Instructions
Prep and Pack the Slaw
- In a large bowl, combine shredded cabbage, carrots, radish, garlic, ginger, and salt.
- Massage the vegetables with clean hands for 5–7 minutes until liquid is released.
- Pack the slaw tightly into a mason jar, pressing down until the brine covers the vegetables.
- Leave about 1 inch of headspace. Place a fermentation weight or clean cabbage leaf on top to keep veggies submerged.
- Cover with cheesecloth or a loose-fitting lid and ferment at room temperature (65–75°F) for 3–5 days. Taste daily after the third day.
Prepare the Dressing
- In a small jar, whisk together apple cider vinegar, cannabis-infused olive oil, honey/maple syrup, mustard, salt, and pepper.
- Shake well before each use. Store in the fridge for up to 1 week.
Assemble and Serve
- Once fermentation is complete, drain excess brine if needed.
- Toss about 3 cups of fermented slaw with the infused apple cider dressing.
- Serve immediately or chill before serving.
Betsy's Infusion Notes:
🥬 Terpenes Highlighted:
👕 Myrcene (from cannabis): anti-inflammatory, calming for the gut
👕 Limonene (from lemony strains or zest): supports digestion and mood
👕 Beta-caryophyllene: interacts with gut-based CB2 receptors, easing inflammation
🥬 Flavor Profile: Sour and tangy from fermentation, with warm spice from ginger, mild sweetness from carrots and honey, and earthy herbaceousness from infused oil.
🥬 Custom Time Note: Fermentation length will vary depending on temperature and desired sourness. Burp jars daily to release gas buildup.
🥬 Serving Suggestions: Perfect as a side dish with grilled proteins, in wraps, or on sandwiches.
🥬 Cannabis Infusion Tip: For gut health, consider using CBD-dominant strains for non-psychoactive support, or balanced CBD:THC for entourage effect. Use 1 tsp infused oil per serving for microdosing. Adjust dosing per your potency preference / tolerance.
My Personal Notes for this Recipe
