Tangy Crunchy Sauerkraut Slaw (Print Version)

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

# What You'll Need:

→ 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

# How to Make It:

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 Tips:

01 -
  • The fermented sauerkraut gives you a probiotic boost while tasting like something you have been eating for years
  • You get that satisfying crunch in every bite without any heavy mayonnaise weighing it down
  • It comes together in fifteen minutes but tastes like something that required way more effort
02 -
  • Squeezing the excess liquid from sauerkraut prevents your slaw from becoming watery and diluted
  • The slaw actually tastes better after sitting for a few hours, so do not be afraid to make it ahead
  • Use a mandoline if you have one for perfectly thin and even slices of all the vegetables
03 -
  • Toast sunflower or pumpkin seeds and sprinkle them on top just before serving for amazing texture
  • Use a mandoline slicer to get paper thin vegetables that absorb the dressing beautifully
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