Tangy Crunchy Sauerkraut Slaw (Printer-friendly)

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

# What You'll Need:

→ Vegetables

01 - 1½ 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 and toss thoroughly until everything is evenly coated.
04 - Taste and adjust seasoning with additional salt or pepper as desired.
05 - Allow the slaw to sit for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert advice:

01 -
  • Your gut will actually thank you because sauerkraut is basically a probiotic powerhouse masquerading as a delicious side dish.
  • It comes together in 15 minutes flat, making it the perfect move when you're already halfway through cooking dinner.
  • The balance of tangy, sweet, and sharp flavors means it works with almost anything from your grill or stovetop.
02 -
  • Don't skip the squeezing step on the sauerkraut unless you want a watery slaw that tastes more like brine than slaw.
  • The dressing amount might seem light until everything sits together, so resist the urge to add more unless you've already tasted it at the 10-minute mark.
03 -
  • Use a mandoline if you have one for the bell pepper and green onions—it makes them uniformly thin and gives the slaw a more refined appearance without extra effort.
  • If your sauerkraut tastes too intensely funky, you can rinse it briefly under cool water, but you'll lose some of that probiotic benefit in the process.
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