Tangy Sauerkraut Cabbage Slaw (Printable Version)

Tangy fermented cabbage meets crisp vegetables in a light vinaigrette. Ready in 15 minutes.

# Ingredient List:

→ Vegetables

01 - 1 ½ cups sauerkraut, drained and lightly squeezed
02 - 1 cup green cabbage, finely shredded
03 - 1 medium carrot, grated
04 - ½ red bell pepper, thinly sliced
05 - 2 green onions, thinly sliced
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon maple syrup or honey
11 - ¼ teaspoon ground black pepper
12 - Salt, to taste

# Directions:

01 - In a large bowl, combine sauerkraut, green cabbage, carrot, red bell pepper, green onions, and parsley.
02 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), black pepper, and a pinch of salt.
03 - Pour the dressing over the vegetable mixture. Toss well until everything is evenly coated.
04 - Taste and adjust seasoning with more salt or pepper as desired.
05 - Let the slaw sit for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The fermented sauerkraut adds probiotics that your gut will thank you for
  • It comes together in literally 15 minutes with no cooking required
  • The sweet tangy dressing balances perfectly with rich grilled meats
02 -
  • Don't skip the 10 minute resting period, it transforms the texture and flavor completely
  • Look for sauerkraut in the refrigerated section with live cultures for maximum probiotic benefit
  • The slaw tastes even better the next day as flavors continue to develop
03 -
  • Squeeze your sauerkraut gently but don't wring it completely dry, that fermented brine adds incredible depth
  • Massage the dressing into the cabbage with clean hands for better absorption
  • Shave the carrot into ribbons instead of grating for a more elegant presentation
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