Tangy Crunchy Sauerkraut Slaw (Printer-friendly)

Tangy fermented cabbage slaw with fresh vegetables and 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 until well emulsified.
03 - Pour the dressing over the vegetable mixture and toss well until all ingredients are evenly coated.
04 - Taste the slaw and adjust seasoning with additional salt or pepper as desired.
05 - Let the slaw rest for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • Quick and Easy: Ready in just 15 minutes with zero cooking time.
  • Gut-Healthy: Fermented sauerkraut provides natural probiotics.
  • Fresh and Vibrant: A colorful mix of carrots, red bell peppers, and fresh parsley.
  • Diet-Friendly: Naturally vegan and gluten-free.
02 -
  • Drain Well: Be sure to squeeze the sauerkraut lightly to prevent the slaw from becoming too watery.
  • Wait 10 Minutes: Letting the salad sit allows the dressing to meld with the fermented flavors for a better taste.
  • Adjust Sweetness: Use maple syrup for a vegan option or honey if preferred to balance the acidity of the vinegar.
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