Save My neighbor brought over a jar of homemade sauerkraut last fall, and I wasn't sure what to do with it beyond the obvious hot dog topping. She suggested I toss it into a slaw, and I remember being skeptical—wouldn't it just taste like vinegar? But that first bite changed everything. The fermented tang played beautifully against crisp fresh vegetables, and somehow it felt lighter and brighter than any mayo-heavy slaw I'd made before. Now I make this version constantly, especially when I want something that tastes restaurant-quality but takes barely any effort.
I served this at a potluck last spring where everyone brought their "healthy" dishes, and I watched people come back for thirds, which almost never happens with slaw. One friend asked if there was some secret ingredient, and I realized it was just the combination of fermented funk meeting bright apple cider vinegar and a whisper of mustard—nothing fancy, just honest flavors that respect each other.
Ingredients
- Sauerkraut: Drain it well and give it a gentle squeeze to remove excess brine, but don't wring it dry—you want some of that tangy liquid clinging to the strands.
- Green cabbage: Shred it as finely as you can manage; thinner pieces absorb the dressing better and create a more delicate bite.
- Carrot: A medium one grated adds natural sweetness that balances the fermented edge beautifully.
- Red bell pepper: The thin slices bring both color and a slight crispness that makes the slaw feel alive on your plate.
- Green onions: These add a quiet onion note without the sharpness of raw white onions—they're the perfect finishing touch.
- Fresh parsley: Chopped fresh, it brightens everything and makes the whole thing taste like it was just pulled from the garden.
- Extra-virgin olive oil: Use one you actually like tasting, because this dressing is simple enough that quality oil makes a real difference.
- Apple cider vinegar: This particular vinegar has a softer, rounder tang than distilled—it plays nicer with fermented cabbage.
- Dijon mustard: Just a teaspoon acts like a flavor amplifier, bringing everything into sharper focus.
- Maple syrup or honey: A small amount rounds out the sharp edges without making the slaw sweet.
Instructions
- Gather your vegetables:
- Place the drained sauerkraut, shredded cabbage, grated carrot, sliced bell pepper, green onions, and chopped parsley into a large bowl. Notice how the colors already look vibrant together before anything else happens.
- Build the dressing:
- In a small bowl, whisk the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and black pepper until the mustard dissolves and the dressing becomes emulsified. You'll see it transform from separated ingredients into something cohesive and glossy.
- Marry the two:
- Pour the dressing over the vegetable mixture and toss everything together using your hands or two spoons until every piece glistens and the slaw looks evenly coated. This is where the magic starts—the dressing will immediately begin softening the raw cabbage just slightly.
- Taste and adjust:
- Take a bite and decide if you need more salt or pepper; the sauerkraut's saltiness means you might need less than you think. Trust your mouth here, not your instinct.
- Let it rest:
- Give the slaw 10 minutes to sit before serving, which allows the flavors to meld and the raw vegetables to relax slightly. You can serve it chilled or at room temperature, depending on what you're pairing it with.
Save This slaw appeared on my table the night my sister mentioned she was worried about her digestion, and I offhandedly mentioned the probiotics while we ate. She came back the next week asking for the recipe, and it became our shorthand for taking care of ourselves without making it feel like a chore. Food doesn't always have to be complicated to feel like love.
When to Make This
I reach for this slaw when I'm grilling anything that needs a cool, tangy counterpoint—sausages, fish, chicken, whatever's getting charred and smoky. It's equally at home on a sandwich, tucked into a taco, or simply sitting beside roasted vegetables as a bright palate cleanser. The fact that it's vegan and gluten-free means it plays well with almost any meal without anyone having to think twice about it.
Ways to Play Around
Once you've made this basic version a few times, you'll start seeing possibilities everywhere. I've added thinly sliced radishes for extra crunch, thrown in toasted sunflower seeds for nuttiness, and even experimented with different vinegars when I was out of apple cider. The sauerkraut is the anchor; everything else can shift based on what's in your crisper or what sounds good that day.
Storage and Make-Ahead Tips
This slaw actually gets better after sitting in the refrigerator for a few hours, as the flavors continue to marry and deepen. You can keep it covered for up to three days, though the vegetables will gradually soften—if you like maximum crunch, eat it sooner rather than later. Make the dressing separately if you're planning ahead, then toss everything together just before serving for the crunchiest result.
- Store the slaw in an airtight container to prevent the vegetables from absorbing odors from the fridge.
- If you're meal-prepping, keep the dressing in a separate small jar and combine them just before eating.
- The sauerkraut's probiotic benefits diminish slightly with time, so fresh is best, but it stays safe and delicious for days.
Save This slaw has become my answer to "what should I bring" because it shows up looking effortless while tasting like you actually thought about it. It's the kind of dish that reminds you food doesn't have to be complicated to be genuinely good.
Recipe Guide
- → Can I make this ahead of time?
Yes, this slaw actually improves after sitting for a few hours. The vegetables soften slightly and the flavors meld together beautifully. You can prepare it up to 24 hours in advance, though the crunch will diminish over time. Store in an airtight container in the refrigerator.
- → Is sauerkraut slaw good for digestion?
Absolutely. Sauerkraut is naturally fermented and contains beneficial probiotics that support gut health. The combination of fermented and raw vegetables provides both enzymes and fiber, making this a digestion-friendly side dish.
- → What can I substitute for the maple syrup?
Honey works as a direct substitute. For a completely sugar-free version, you can omit the sweetener entirely or use a pinch of stevia. The dressing will be more tangy without the sweetness, but still delicious.
- → How do I adjust the tanginess?
If you find the sauerkraut too tangy, rinse it before using. For a milder flavor overall, increase the maple syrup slightly or add more fresh cabbage to balance the fermented notes. The vinegar can also be reduced to half a tablespoon for less acidity.
- → Can I use purple cabbage instead?
Yes, purple cabbage works beautifully and adds vibrant color. The flavor is slightly sweeter and earthier than green cabbage. Be aware that purple cabbage may tint the dressing pink, which creates an attractive presentation.
- → What pairs well with this slaw?
This slaw complements rich, savory dishes perfectly. Try it alongside grilled sausages, bratwurst, fish tacos, or pulled pork sandwiches. It also works as a topping for burgers or as part of a larger salad spread for picnics and barbecues.