Tangy Sauerkraut Cabbage Slaw (Printable)

Tangy fermented cabbage slaw with fresh vegetables in light vinaigrette

# What You 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:

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 dressing over the vegetable mixture and toss thoroughly until all components 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 permit flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Rich in probiotics thanks to the fermented sauerkraut.
  • Only 15 minutes of preparation with absolutely no cooking required.
  • Naturally gluten-free and can easily be made vegan using maple syrup.
  • Packed with fiber and vibrant colors from fresh carrots and bell peppers.
02 -
  • Check your sauerkraut labels for any hidden preservatives or allergens.
  • Dijon mustard is a key ingredient here, so be aware if serving guests with mustard allergies.
  • To keep the dish strictly vegan, choose maple syrup over honey as your sweetener.
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