Sauerkraut Slaw Tangy Crunchy (Printable)

Tangy fermented cabbage meets fresh crisp vegetables in a light vinaigrette. Ready in 15 minutes.

# What You Need:

→ 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 components are evenly coated.
04 - Taste the slaw and adjust seasoning with additional salt or pepper as desired.
05 - Let the slaw sit for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Your gut gets a gentle boost from live probiotics while you're enjoying something that actually tastes exciting, not medicinal.
  • It comes together in the time it takes to boil water, making it perfect for those nights when you need a side dish that feels intentional.
02 -
  • Don't skip the draining and squeezing step, or you'll end up with a watery mess instead of a crisp, vibrant slaw.
  • The dressing should taste slightly over-seasoned before you add it to the vegetables—the raw cabbage and sauerkraut will mellow and balance it out as they sit.
03 -
  • If you're using 100% sauerkraut without the added fresh cabbage, reduce the dressing slightly since you'll have less volume to coat.
  • Make this in the morning and let it sit in the refrigerator for a few hours—the flavors deepen and the entire thing becomes even more delicious.
Go Back