Tangy Sauerkraut Cabbage Slaw

This Sauerkraut Slaw is a tangy, crunchy side dish that perfectly blends fermented cabbage with fresh vegetables and a light, zesty vinaigrette. It is a vibrant, German-inspired recipe that is as nutritious as it is delicious, offering a refreshing alternative to traditional mayonnaise-based slaws while supporting gut health with every bite.

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Whether you are looking for a quick side for a weekday lunch or a colorful addition to a summer barbecue, this slaw delivers on both texture and taste. The combination of fresh green cabbage and fermented sauerkraut provides a complex depth of flavor that pairs beautifully with the simple apple cider vinegar dressing.

Ingredients

• Vegetables
• 1 ½ cups sauerkraut, drained and lightly squeezed
• 1 cup green cabbage, finely shredded
• 1 medium carrot, grated
• ½ red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Dressing
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon maple syrup or honey
• ¼ teaspoon ground black pepper
• Salt, to taste

Instructions

Step 1

In a large bowl, combine the sauerkraut, green cabbage, carrot, red bell pepper, green onions, and fresh parsley.

Step 2

In a separate small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), black pepper, and a pinch of salt until well emulsified.

Step 3

Pour the prepared dressing over the vegetable mixture and toss thoroughly until everything is evenly coated.

Step 4

Taste the slaw and adjust the seasoning with additional salt or pepper as desired.

Step 5

Allow the slaw to sit for 10 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure to squeeze the excess liquid from the sauerkraut before adding it to the bowl; this prevents the dressing from becoming watered down. Letting the salad rest for the recommended 10 minutes is key to softening the fresh cabbage slightly and allowing the vinaigrette to penetrate the vegetables.

Varianten und Anpassungen

For extra crunch, try adding thinly sliced radishes or fennel. You can also enhance the texture by tossing in toasted sunflower seeds or pumpkin seeds. For the maximum probiotic benefit, you can use 100% sauerkraut and omit the added green cabbage.

Serviervorschläge

This versatile slaw pairs perfectly with grilled sausages, roasted fish, or as a tangy topping for sandwiches and burgers. It also serves as a light, refreshing side for hearty German-style main courses.

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This Sauerkraut Slaw is a testament to how simple ingredients can create a dish that is both healthy and bursting with flavor. With its bright colors and zesty profile, it is a guaranteed crowd-pleaser that elevates any meal.

Recipe Questions & Answers

→ Is sauerkraut slaw good for gut health?

Yes, fermented sauerkraut contains natural probiotics that support digestive health and beneficial gut bacteria when consumed regularly.

→ Can I make this slaw ahead of time?

Absolutely. The flavors actually improve after sitting for a few hours. Store in an airtight container in the refrigerator for up to 3-4 days.

→ What can I serve with sauerkraut slaw?

This slaw pairs perfectly with grilled sausages, bratwurst, fish, roasted pork, or as a zesty topping for sandwiches and burgers.

→ Can I use only sauerkraut instead of adding fresh cabbage?

Yes, you can use 100% sauerkraut for maximum probiotic benefit. Simply increase the sauerkraut quantity and skip the additional fresh cabbage.

→ How do I reduce the tanginess?

Rinse the sauerkraut lightly before using, or increase the maple syrup to 1 teaspoon. The sweetness helps balance the acidity.

→ Is this slaw vegan-friendly?

Yes, when using maple syrup instead of honey. The base ingredients are entirely plant-based and naturally gluten-free.