Tangy Sauerkraut Slaw (Printable)

Tangy fermented cabbage slaw with fresh veggies and light vinaigrette. Ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 1.5 cups sauerkraut, drained and lightly squeezed
02 - 1 cup green cabbage, finely shredded
03 - 1 medium carrot, grated
04 - 0.5 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 - 0.5 teaspoon maple syrup or honey
11 - 0.25 teaspoon ground black pepper
12 - Salt to taste

# How-To Steps:

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 a pinch of salt until emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are 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 while your taste buds celebrate the tangy, complex flavors that develop as everything sits together.
  • It comes together in 15 minutes but tastes like you've been thinking about it all day, making weeknight dinners feel intentional.
02 -
  • Don't squeeze the sauerkraut too hard or you'll lose the flavorful brine that makes this whole thing work—just a gentle press is all you need.
  • The slaw tastes even better the next day after sitting in the fridge, so make it ahead if you're hosting something.
03 -
  • Save the sauerkraut brine after you've used the cabbage—a splash of it in your dressing adds depth and uses nothing extra.
  • Taste the sauerkraut before adding it to understand its saltiness level, then adjust your dressing's salt accordingly so nothing ends up oversalted.
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