Sauerkraut Slaw Tangy Crunchy Side (Printable Page)

Tangy fermented cabbage slaw with fresh vegetables in light vinaigrette

# What You 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

# Steps:

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 until emulsified.
03 - Pour the vinaigrette 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 allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Your gut gets a probiotic boost while you're just enjoying lunch, no supplement bottle required.
  • It comes together in 15 minutes but tastes like you've been thinking about it all day.
  • The sauerkraut does most of the flavor work, so you can feel clever without sweating over a hot stove.
02 -
  • Don't skip the draining step with sauerkraut—excess liquid will turn your slaw into a soggy mess instead of a crisp side dish.
  • The slaw tastes better after it's sat for even a few minutes, so make it ahead if you can and let it chill until you're ready to serve.
03 -
  • If your sauerkraut tastes too vinegary, soak it in cool water for a few minutes before draining and squeezing—it mellows out beautifully without losing its character.
  • Make the dressing separately and add it just before serving if you're prepping ahead; this keeps the fresh cabbage from getting soggy while you wait.
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