Save The first time I brought this sauerkraut slaw to a summer potluck, my friend Sarah took one skeptical bite and immediately demanded the recipe. Something about that tangy fermented crunch mixed with fresh vegetables just works in ways you don't expect until you try it. I've been making variations of it ever since, especially when I need something that feels both light and satisfyingly substantial.
Last Oktoberfest, I served this alongside some bratwursts I'd spent all day perfecting. Everyone kept asking about the slaw instead of the sausages. The way the acidity cuts through fatty food while still standing on its own as a side dish makes it incredibly versatile for any season or meal.
Ingredients
- 1 ½ cups sauerkraut: Drain and squeeze it gently but don't remove all the liquid, that fermented brine is liquid gold
- 1 cup green cabbage: Fresh cabbage adds that raw crunch that balances the softer texture of fermented cabbage
- 1 medium carrot: Grated carrot brings natural sweetness and beautiful color contrast
- ½ red bell pepper: Thin slices provide a fresh crispness and pop of red
- 2 green onions: Both white and green parts add mild onion flavor throughout
- 2 tablespoons fresh parsley: Chopped parsley brings brightness and makes everything look fresh
- 2 tablespoons extra-virgin olive oil: Use good quality oil here since the flavor really comes through
- 1 tablespoon apple cider vinegar: Adds extra tang and helps everything meld together
- 1 teaspoon Dijon mustard: Creates creaminess and acts as the emulsifier for your dressing
- ½ teaspoon maple syrup or honey: Just enough to balance the acidity without making it sweet
- ¼ teaspoon ground black pepper: Freshly cracked gives the best flavor
- Salt to taste: Remember the sauerkraut is already salty so taste first
Instructions
- Combine your vegetables:
- In a large bowl, toss together the sauerkraut, green cabbage, grated carrot, red bell pepper slices, green onions, and fresh parsley until they're evenly distributed.
- Make the dressing:
- Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, black pepper, and a small pinch of salt in a small bowl until the mixture emulsifies and becomes slightly thickened.
- Dress the slaw:
- Pour the dressing over the vegetables and toss everything thoroughly until each piece is lightly coated in that tangy vinaigrette.
- Adjust the seasoning:
- Taste your slaw and add more salt or pepper if needed, keeping in mind the flavors will intensify as it sits.
- Let it rest:
- Let the slaw sit for 10 minutes before serving so the vegetables absorb the dressing and soften slightly, then serve chilled or at room temperature.
Save My grandmother used to make something similar, though she never wrote down her recipe. Watching her toss vegetables together by feel taught me that slaw is more about texture and balance than exact measurements. This version honors that intuitive approach while giving you reliable results every time.
Making It Your Own
Once you get the basic ratio down, this slaw becomes a canvas for whatever's in your crisper drawer. I've thrown in thinly sliced radishes for extra peppery bite, and fennel adds this lovely anise sweetness that people can't quite identify but keep asking about.
Perfect Pairings
The acidity makes this an ideal companion for rich foods. I pile it onto bratwursts, serve it alongside grilled fish, or use it as a sandwich topping that adds crunch and tang. It's particularly good with something smoked, where it cuts through all that deep savory flavor.
Make Ahead Magic
This slaw is actually better if made a few hours ahead, giving the vegetables time to soften slightly in the dressing. The cabbage becomes more tender while still maintaining that satisfying crunch. Just keep it refrigerated and give it a quick toss before serving.
- Add toasted seeds right before serving so they stay crunchy
- If making ahead, hold back on the salt until just before serving
- Use a mandoline for uniformly thin slices that look professional
Save There's something satisfying about transforming simple ingredients into something that makes people pause and take notice. This slaw has become my go-to for moments when I want food that feels nourishing without trying too hard.
Recipe Help & FAQs
- → Can I make this ahead of time?
Yes, this slaw actually improves after sitting for a few hours or overnight. The vegetables soften slightly and flavors meld together beautifully in the refrigerator.
- → Is sauerkraut slaw good for digestion?
Absolutely. Sauerkraut contains natural probiotics from fermentation, which support gut health and digestive function when consumed regularly.
- → What can I serve with sauerkraut slaw?
This slaw pairs wonderfully with grilled sausages, bratwurst, fish, or roasted meats. It also adds crunch and tang to sandwiches, tacos, or burgers.
- → Can I use different vegetables?
Certainly. Try adding thinly sliced radishes, fennel, or jicama for extra crunch. Brussels sprouts or kale can substitute for the green cabbage.
- → How long does this keep in the refrigerator?
Stored in an airtight container, the slaw stays fresh for 4-5 days. The vegetables will soften over time but remain flavorful and safe to eat.
- → Is this suitable for vegan diets?
Yes, when using maple syrup instead of honey. Always check your sauerkraut label to ensure no animal-based ingredients were used during fermentation.