Tangy Sauerkraut Cabbage Slaw (Printable)

Tangy fermented cabbage slaw with crisp vegetables and light vinaigrette for a probiotic-rich side dish.

# 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

# Method:

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 Pointers:

01 -
  • The probiotics in sauerkraut make this actually good for your gut while tasting incredible
  • It comes together in fifteen minutes flat and gets even better after sitting in the fridge
  • The sweet and tangy balance means even people who swear they hate sauerkraut usually ask for seconds
02 -
  • Resist the urge to rinse the sauerkraut, that tangy liquid is where all the probiotics and flavor live
  • Letting the slaw rest for at least ten minutes is non negotiable for the best flavor integration
  • Look for sauerkraut in the refrigerated section rather than the canned aisle for better texture and more beneficial bacteria
03 -
  • A mandoline makes quick work of shredding the cabbage and slicing the bell pepper into thin, even strips
  • Toast some sunflower or pumpkin seeds and sprinkle them on top just before serving for added texture and protein
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