Sauerkraut Slaw Tangy Crunchy (Printer View)

Tangy fermented cabbage slaw with fresh vegetables and light vinaigrette

# Components:

→ Vegetables

01 - 1 1/2 cups sauerkraut, drained and lightly squeezed
02 - 1 cup green cabbage, finely shredded
03 - 1 medium carrot, grated
04 - 1/2 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 - 1/2 teaspoon maple syrup or honey
11 - 1/4 teaspoon ground black pepper
12 - Salt to taste

# Method:

01 - In a large mixing 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 salt.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until evenly coated.
04 - Taste the slaw and adjust seasoning with additional salt or pepper as desired.
05 - Allow the slaw to sit for 10 minutes before serving to permit flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Your gut will thank you, and your taste buds won't feel like they're missing out on flavor or crunch.
  • It comes together in 15 minutes with zero cooking, making it perfect for those nights when you need a side dish that doesn't demand oven space.
02 -
  • Squeezing the sauerkraut too aggressively removes flavor—a gentle press is enough to avoid a soggy slaw without losing the good stuff.
  • The dressing looks thin when you first make it, but it clings beautifully to the vegetables and gets better after sitting for even just a few minutes.
03 -
  • If your sauerkraut tastes too intense, rinse it briefly under cold water before squeezing—this tones down the brine without losing the fermented character.
  • Whisk the dressing with a fork if you don't have a whisk; the important part is getting the mustard to emulsify and soften any sharp vinegar edges.
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