Tangy Crunchy Sauerkraut Slaw (Print Version)

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

# Components:

→ Vegetables

01 - 1 ½ 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.
03 - Pour the dressing over the vegetable mixture. Toss well until everything is evenly coated.
04 - Taste and adjust seasoning with more 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 -
  • The probiotics in sauerkraut support gut health while tasting incredible
  • It comes together in fifteen minutes flat with zero cooking required
  • The flavors actually improve as it sits, making it perfect for meal prep
02 -
  • Squeezing the sauerkraut gently before adding it prevents the final dish from becoming watery
  • The slaw needs at least 10 minutes to rest, or the flavors will taste separate and sharp
  • Maple syrup works beautifully for vegans, but honey adds a slightly deeper floral note
03 -
  • A mandoline makes quick work of uniformly slicing the bell pepper and cabbage
  • Look for sauerkraut in the refrigerated section with live cultures for maximum benefit
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