Tangy Crunchy Sauerkraut Slaw (Printable)

Tangy, crunchy fermented cabbage slaw with fresh vegetables in 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 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 and adjust seasoning with additional salt or pepper as desired.
05 - Allow the slaw to rest for 10 minutes before serving to permit flavors to meld. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • Your gut will thank you while your taste buds dance—this is one of those rare dishes that's actually good for you and tastes like you didn't plan it that way.
  • It comes together in the time it takes to pour a drink, no cooking required, just honest vegetables and a whisper of vinaigrette.
  • The fermented cabbage adds a complexity that makes this slaw feel sophisticated enough for dinner guests but casual enough for a Tuesday lunch.
02 -
  • Squeeze your sauerkraut too aggressively and you'll lose the probiotic liquid that makes it special—think gentle massage, not interrogation.
  • Don't dress this more than thirty minutes before serving or the raw cabbage will start to wilt and everything becomes soft instead of snappy.
  • The magic happens in that ten-minute rest—skip it and the vegetables taste separate instead of like they're having a conversation.
03 -
  • If your sauerkraut tastes too strong, use less of it and add more fresh green cabbage—there's no rule that says it has to be a 50/50 split.
  • Toss in toasted sunflower or pumpkin seeds right before serving for crunch that doesn't get soggy, and they add a nuttiness that anchors everything.
  • This slaw actually improves for the first day or two as flavors settle, so make it ahead for a potluck and let it do its thing in the fridge.
Return