Sauerkraut Slaw Tangy Crunchy Side (Printable version)

Tangy fermented cabbage meets fresh crunch in this vibrant German-inspired side with light vinaigrette.

# What You'll Need:

→ 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

# How-To Steps:

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 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 Hints:

01 -
  • Your gut will thank you—sauerkraut's probiotics work quietly in the background while you're just enjoying something delicious.
  • It comes together in 15 minutes flat, no cooking required, which means you can make it while everything else is happening in the kitchen.
  • The flavors actually get better as it sits, so you can prep it hours ahead and let it do its thing in the fridge.
02 -
  • Don't taste the slaw right after dressing it—wait those 10 minutes, because the flavors shift as the vegetables begin to release their juices and the dressing finds its way into every corner.
  • The sauerkraut's saltiness varies wildly from brand to brand, so start conservatively with added salt and taste as you go, or you'll end up with something inedible.
03 -
  • Buy high-quality sauerkraut with actual live cultures if you can find it—the difference in flavor and probiotic benefit is genuinely noticeable.
  • If you're serving this to people who are unfamiliar with fermented foods, let them know what to expect; sauerkraut has a polarizing funk that's delicious once you understand it's intentional.
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