Tangy Crunchy Sauerkraut Slaw (Printable Version)

Crisp fermented cabbage meets fresh vegetables in a tangy vinaigrette. A vibrant side 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

# Directions:

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.
03 - Pour the 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 - Allow the slaw to sit for 10 minutes before serving to permit flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • Your gut will thank you while your taste buds get that addictive tangy-crunchy combo that makes everything taste better.
  • It comes together in 15 minutes, which means you can make it while something else is cooking without any real effort.
  • It works as a side, sandwich topper, or even a light lunch on its own—the versatility is honestly underrated.
02 -
  • Don't oversqueeze your sauerkraut or you'll lose the fermented brine that makes this dish special—gentle pressure only, like you're greeting an old friend.
  • Taste before serving because sauerkraut varies in saltiness between brands, and what seems balanced in the bowl might shift once it sits.
03 -
  • Keep a jar of this slaw in the fridge for up to five days and you'll find yourself snacking on it straight from the container because it only gets better as flavors develop.
  • If you want maximum probiotic benefits, use 100% sauerkraut with minimal fresh cabbage, and skip anything cooked—the live cultures are doing their thing and you want to keep them alive.
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