Sauerkraut Slaw Tangy Crunchy (Printable Version)

Tangy fermented cabbage slaw with crisp vegetables in light vinaigrette. Ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 1½ 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

# How to Prepare:

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 salt.
03 - Pour dressing over the vegetable mixture and toss well until everything is evenly coated.
04 - Taste and adjust seasoning with additional 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 Suggestions:

01 -
  • Your gut microbiome gets a genuine boost from the fermented cabbage without any effort on your part.
  • It comes together in fifteen minutes, leaving you free to handle the main course without stress.
  • The slaw tastes better after sitting for a bit, which means you can prep it earlier and actually enjoy your guests instead of cooking.
02 -
  • Squeeze your sauerkraut like you mean it but don't bruise it—too much liquid makes a soggy slaw, but you want some of that fermented flavor clinging to the cabbage strands.
  • The slaw gets better as it sits, so don't stress about serving it immediately; make it an hour early if that works better with your timing, and everything will taste more integrated.
03 -
  • Use sauerkraut from the refrigerated section of your grocery store rather than the shelf-stable kind—it has living cultures that taste brighter and feel more worthwhile in a dish like this.
  • If your sauerkraut tastes too salty, rinse it briefly under cold water before squeezing—but be gentle because you're rinsing away some of the flavor you actually want.
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