Jo’s “Rock-stompen” Coleslaw

Jo's "Rock-stompen" Coleslaw

Jo’s Rock-stompen Coleslaw can be a powerful dish. There are many ways that you can make coleslaw with a wide variety of ingredients to choose from.

Jo's Rock-stompen Coleslaw for health

Coleslaw is a good source of probiotics.

A Versatile Snack With Many Benefits

  • Coleslaw is a natural health food–one of the best available.
  • Coleslaw needn’t be a slurry of sweetened cabbage. This can be an interesting dish that is a meal unto itself–a hearty dish that is extremely versatile.
  • Coleslaw can be a mighty snack food that can be carried in a backpack or school lunch box.
  • This recipe does not foul your breath and the raw stuff helps clean your teeth.
  • Good coleslaw has loads of healthy fiber and nutrients.
  • Good coleslaw has natural probiotics and prebiotics–more than commercial yogurt has.

Making Jo’s Rock-stompen Coleslaw


  • cabbage
  • carrots
  • radishes
  • raisins
  • balsamic vinegar


Wash all produce in a solution of vinegar and water, five-to-one. This will help to neutralize the chemicals that help to get the produce from the worldwide market to your table. Also, the field hands don’t always have access to good bathroom practices.

  • Chopped cabbage–select only the best available.
  • Grated carrots–select only the best. Avoid the “baby carrots” that are the hard core that remains after the processors have shaved off the good parts.
  • Sliced and chopped radishes. There is a wide variety of radishes that can impart an interesting flavor to the slaw.
  • A handful of raisins for sweetness and nutrition. Avoid the old dried-out ones that are too chewy.
  • A dash of balsamic vinegar. This stuff has many nutrients, and especially trace elements that are missing in much of today’s food. Balsamic vinegar will also add a nice flavor and keep the vegetables from discoloring under stressful portage (archaic word, but I like it.)
  • Cut, grate or shred the pieces to your liking–good teeth, big pieces.

Mix the ingredients gently. They will keep for a week in the refrigerator.
Don’t forget to have a nice little refrigerator thermometer. Keep things below 38 degrees (frost level) and above freezing. This greatly slows down bacterial growth and keeps things crisp. If possible, keep this stuff in the lower area.

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