Save The first time I brought this sauerkraut slaw to a summer potluck, my friend Sarah took one skeptical bite and immediately asked for the recipe. Something about that tangy fermented crunch combined with fresh vegetables just wakes up your palate in a way regular coleslaw never could. I love how the sauerkraut brings this incredible depth while the cabbage and carrot keep things bright and crisp. Its become my go-to when I need a side that feels substantial but wont weigh anyone down.
Last autumn I started making this every Sunday meal prep session, and my husband actually started looking forward to the days when we had it in the fridge. Theres something satisfying about knowing youre eating something that vibrant and alive. I remember one particularly hectic week when this slaw saved dinner multiple nights, pairing beautifully with whatever we threw on the grill.
Ingredients
- 1 ½ cups sauerkraut: The fermented cabbage brings tang and natural probiotics, so give it a gentle squeeze to remove excess liquid without drying it out completely
- 1 cup green cabbage: Fresh cabbage adds that crisp texture we love in slaw and balances the intensity of the fermented sauerkraut
- 1 medium carrot: Grated carrot brings sweetness and color that makes the whole bowl feel more vibrant
- ½ red bell pepper: Thin slices contribute crunch and a gorgeous pop of red against the pale vegetables
- 2 green onions: These add a mild onion flavor that bridges the gap between the sauerkraut and fresh vegetables
- 2 tablespoons fresh parsley: Chopped parsley brings freshness and makes everything taste garden bright
- 2 tablespoons extra virgin olive oil: A quality olive oil creates the silky base that helps all the flavors meld together
- 1 tablespoon apple cider vinegar: This extra acidity amplifies the tang while cutting through the richness of the oil
- 1 teaspoon Dijon mustard: The mustard acts as an emulsifier while adding a sharp bite that cuts the sweetness
- ½ teaspoon maple syrup: Just a touch of sweetness balances all that acidity and brings everything into harmony
- ¼ teaspoon ground black pepper: Freshly cracked pepper adds a gentle warmth that lingers
- Salt: A pinch of salt helps all the flavors pop, though taste first since sauerkraut is already salty
Instructions
- Prepare all your vegetables:
- In a large bowl, combine the drained sauerkraut, shredded cabbage, grated carrot, sliced red bell pepper, green onions, and chopped parsley. I like to use my hands to gently toss everything together so I can feel the textures.
- Whisk together the dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, black pepper, and a pinch of salt. Keep whisking until the mixture thickens slightly and becomes emulsified.
- Dress the slaw:
- Pour the dressing over the vegetable mixture and toss well until everything is evenly coated. The vegetables should glisten slightly but not swim in dressing.
- Taste and adjust:
- Taste the slaw and adjust the seasoning with more salt or pepper as desired. Remember the sauerkraut is already salty, so go easy on adding extra salt.
- Let it rest:
- Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together. It tastes even better after a few hours in the refrigerator.
Save This recipe became a staple in our house during a particularly busy season when I needed quick, healthy sides that could keep in the fridge for days. Theres something reassuring about having a jar of this in the refrigerator, ready to make any meal feel a little more special and complete.
Making It Your Own
I love adding thinly sliced radishes or even some fennel when I want extra crunch and a slightly different flavor profile. Sometimes during summer I toss in fresh dill instead of parsley, or I add a diced apple when autumn comes around. The beauty of this slaw is how well it adapts to whatever you have on hand.
Serving Suggestions
This slaw pairs beautifully alongside grilled sausages or fish, adding that bright acidic element that cuts through rich, smoky flavors. I also love piling it onto sandwiches for extra crunch and tang, or serving it as part of a larger spread with pickles and crusty bread.
Storage And Meal Prep
The slaw keeps beautifully in the refrigerator for up to five days, actually developing deeper flavor as it sits. I often double the recipe to have plenty on hand throughout the week. The vegetables soften slightly but maintain enough crunch to stay satisfying.
- Store in an airtight container to keep the slaw from absorbing other fridge flavors
- Give it a quick toss before serving to redistribute any dressing that settles
- Add the fresh parsley right before serving if you plan to store it for more than two days
Save Whether youre serving it at a summer barbecue or enjoying it as part of a simple weeknight dinner, this sauerkraut slaw brings life to the table. Its proof that healthy food can also be incredibly delicious.
Common Questions
- → What makes sauerkraut slaw different from regular coleslaw?
Sauerkraut slaw incorporates fermented cabbage which adds natural tang, probiotics, and complexity that fresh coleslaw lacks. The fermentation process creates depth of flavor while supporting digestive health.
- → Should I rinse the sauerkraut before using?
Lightly draining and squeezing the sauerkraut removes excess liquid while preserving the beneficial bacteria and tangy flavor. Avoid rinsing unless the sauerkraut is extremely salty.
- → Can I make this slaw ahead of time?
Yes, this slaw actually improves after resting for 10-15 minutes as flavors meld. It can be made up to a day in advance and stored refrigerated in an airtight container.
- → What vegetables work well in this slaw?
Red cabbage, radishes, fennel, sliced apples, or jicama all complement the tangy sauerkraut. Choose crisp vegetables that maintain their texture when dressed.
- → Is the maple syrup necessary in the dressing?
The small amount of sweetener helps balance the acidity from the sauerkraut and vinegar. Honey or agave work equally well, though it can be omitted if you prefer a sharper flavor profile.
- → How long does sauerkraut slaw keep in the refrigerator?
Properly stored in an airtight container, the slaw will stay fresh for 3-5 days. The vegetables may soften slightly but the flavor will continue to develop.