This no mayo coleslaw is a gut-healthy, flavourful side dish that is crunchy, tangy, delicious and easy to make*. prepare it just 15 minutes ahead of time and serve it as a topping for burgers, steak or as a side dish for most meals.
*Most shop-bought Sauerkraut has been pasteurised although some places do sell both unpasteurised sauerkraut and kefir but, with just a few cheap ingredients, making sauerkraut and kefir at home is pretty simple and just needs a little time for the fermentation process.
I have been fermenting my own Kombucha, Sauerkraut and Kefir at home for a few years after reading of the powerful benefits of fermented food. Below are a few helpful links if you can’t find the unpasteurised sauerkraut or kefir
https://lowcarbforlife.blog/2019/07/05/the-art-of-fermentation-sandor-katz/
https://www.wildfermentation.com/making-sauerkraut-2/
https://www.liveeatlearn.com/homemade-milk-kefir/
Sauerkraut & Kefir Coleslaw
200g Sauerkraut
50g Kefir
1 spring onion (thinly sliced)
1 small carrot (grated)
1 tablespoon freshly chopped parsley
½ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Mix all ingredients and leave to stand for 15 minutes before serving.
low carb for life 
Looks great- how long will this stay fresh and crunchy in fridge?
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Thanks for your question Pete. I have not refrigerated the coleslaw for longer than a few hours, I just make it on the day I plan to eat it
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