Save The first time I brought sauerkraut slaw to a summer potluck, my friend Sarah wrinkled her nose at the jar. An hour later, she was asking for the recipe and hovering over the serving bowl. Something magical happens when you marry the tang of fermented cabbage with the crisp sweetness of fresh vegetables.
Last summer, I started making this slaw as a side for our Wednesday grill nights. My husband initially protested anything sauerkraut related, but now he casually hovers near the counter while I'm mixing it together, sneaking tastes before it even hits the table.
Ingredients
- Sauerkraut: The fermented backbone that gives this slaw its distinctive tang and probiotic benefits
- Green cabbage: Fresh crunch that balances the sauerkraut's intensity with mild sweetness
- Carrot: Grated carrot adds color and a natural sweetness that rounds out the acidity
- Red bell pepper: Thin slices bring bright color and a fresh, crisp texture throughout
- Green onions: Both white and green parts provide a mild bite and fresh finish
- Fresh parsley: Chopped parsley lifts the whole dish with bright, herbal notes
- Olive oil: Extra virgin creates a silky base that helps carry all the flavors
- Apple cider vinegar: Brightens the dressing and complements the sauerkraut's natural acidity
- Dijon mustard: Just enough to emulsify the dressing and add subtle depth
- Maple syrup: A tiny touch balances all that acidity with a whisper of sweetness
Instructions
- Prepare the vegetables:
- In a large bowl, combine the drained sauerkraut, shredded green cabbage, grated carrot, sliced red bell pepper, green onions, and chopped parsley. The mix of colors alone will make you smile.
- Whisk the dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, black pepper, and a pinch of salt until everything is fully blended.
- Toss everything together:
- Pour the dressing over the vegetable mixture and toss well until every piece is lightly coated. The slaw should glisten slightly without feeling heavy.
- Taste and adjust:
- Scoop up a small bite and check the seasoning. Add more salt or pepper if needed, remembering the sauerkraut already brings quite a bit of saltiness.
- Let it rest:
- Let the slaw sit for about 10 minutes before serving. This brief rest allows the flavors to start mingling and the vegetables to soften just slightly.
Save This recipe became my go to after I served it at a friend's brunch and watched three different people ask for the jar to identify what made it so special. Sometimes the simplest dishes spark the best conversations.
Making It Your Own
I've discovered that adding thinly sliced radishes brings an extra peppery kick that some people absolutely love. Fennel bulb works beautifully too, adding a subtle anise note that feels surprisingly sophisticated for such an easy dish.
Serving Suggestions
Beyond pairing it with grilled sausages, try piling this slaw onto sandwiches for instant crunch and tang. It's particularly wonderful on fish tacos or alongside a hearty grain bowl where the acidity cuts through richer elements.
Make Ahead Wisdom
This slaw actually develops more character after a day in the refrigerator, though the vegetables will soften slightly. The flavors continue to marry in the most delicious way, making it an excellent choice for party prep.
- Add toasted sunflower seeds right before serving to maintain their crunch
- If making ahead, wait to add the parsley until just before serving
- Reserve a small amount of dressing to refresh leftovers if needed
Save There's something deeply satisfying about a dish that requires no heat yet delivers so much vibrant flavor. Hope this becomes a staple in your kitchen like it has in mine.
Recipe FAQ
- → What makes this slaw gut-friendly?
Fermented sauerkraut contains natural probiotics that support digestive health. Combined with fresh fiber-rich vegetables, this dish offers both beneficial bacteria and nutrients for your gut microbiome.
- → Can I make this ahead of time?
Yes, letting it sit for 10-15 minutes helps flavors meld. It can be refrigerated for up to 3 days, though the vegetables will soften slightly. Add fresh parsley just before serving for best appearance.
- → Is the sauerkraut flavor overwhelming?
Not at all. The drained sauerkraut provides a tangy backbone, but fresh cabbage and sweet vegetables balance the acidity. The light vinaigrette further harmonizes all flavors into a refreshing, well-rounded dish.
- → What proteins pair well with this slaw?
It complements grilled sausages, bratwurst, fish, or chicken beautifully. The tangy crunch cuts through rich meats and adds brightness to simple proteins. Also works as a sandwich topping.
- → Can I use only sauerkraut?
Absolutely. For maximum probiotic benefits, you can skip the fresh cabbage entirely and use 3 cups of sauerkraut. The result will be more intensely flavored and fermented, still delicious with the vinaigrette.
- → How do I adjust the sweetness?
The maple syrup or honey provides subtle balance to the sauerkraut's tang. Increase slightly if your sauerkraut is very acidic, or omit entirely if you prefer a sharper, more traditional flavor profile.