Sauerkraut Slaw Tangy Crunchy (Printable)

Tangy fermented cabbage slaw with fresh vegetables and light vinaigrette

# 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

# Directions:

01 - In a large mixing 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 rest for 10 minutes before serving to permit flavors to meld. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • The sauerkraut does the heavy lifting flavor-wise, so you get that complex tang without any fermentation effort on your part.
  • Raw vegetables stay crisp and colorful, making this feel fresh even when paired with rich, heavy meals.
  • It comes together in 15 minutes, which means you can make it while everything else is cooking.
  • Your gut will thank you—all those live cultures in the sauerkraut are genuinely good for digestion.
02 -
  • If your sauerkraut tastes overwhelmingly salty or vinegary, rinse it briefly under cold water before squeezing—this gives you more control over the final flavor profile instead of being at the mercy of the jar.
  • Don't skip the resting period; those 10 minutes allow the slaw to soften into something genuinely delicious rather than remaining a pile of raw ingredients.
03 -
  • Always squeeze your sauerkraut gently but thoroughly before using—excess brine will waterlog your slaw and dilute the dressing.
  • Make the dressing directly in a small bowl and taste it before adding it to the vegetables, so you can adjust for your personal preference regarding sourness and sweetness.
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