Tangy Sauerkraut Cabbage Slaw (Print)

Tangy fermented cabbage meets fresh vegetables in a light vinaigrette for a crunchy, probiotic-rich side dish ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 1 ½ 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 - Combine sauerkraut, green cabbage, carrot, red bell pepper, green onions, and parsley in a large mixing bowl.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), black pepper, and a pinch of salt in a small bowl until emulsified.
03 - Pour the dressing over the vegetable mixture. Toss thoroughly until all ingredients are evenly coated with the vinaigrette.
04 - Taste the slaw and adjust seasoning with additional salt or pepper as desired.
05 - Let the slaw rest for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.

# Top Tips:

01 -
  • The fermented sauerkraut brings natural probiotics that support gut health while adding incredible depth
  • This slaw comes together in fifteen minutes flat but tastes like something that required way more effort
02 -
  • Dont skip the resting period because those ten minutes make the difference between a bunch of separate ingredients and a cohesive dish
  • Squeezing the sauerkraut prevents your final slaw from becoming watery and diluting the dressing flavors
03 -
  • Use a mandoline for perfectly even vegetables that create the best texture combination
  • Letting the dressing ingredients sit at room temperature for five minutes helps them blend more easily
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