Tangy Sauerkraut Cabbage Slaw (Printer-friendly)

Tangy fermented cabbage meets fresh crisp vegetables in a light vinaigrette for a vibrant gut-healthy side.

# Ingredient List:

→ 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 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 sit for 10 minutes before serving to permit flavors to meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • Packed with gut-healthy probiotics from fermented sauerkraut.
  • Requires zero cooking time and only 15 minutes of preparation.
  • Naturally vegan and gluten-free, making it suitable for various diets.
  • The perfect balance of tangy, crunchy, and slightly sweet flavors.
02 -
  • Use a mandoline to get paper-thin slices of cabbage and bell pepper for a more delicate texture.
  • Always check the ingredients on your sauerkraut to ensure it is raw and unpasteurized if you are seeking the highest probiotic content.
  • If preparing for strict vegans, ensure you use maple syrup rather than honey in the dressing.
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