Tangy Sauerkraut Cabbage Slaw (Printable)

Crisp fermented cabbage meets fresh vegetables in a tangy vinaigrette. A quick, probiotic-rich side 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 mixing 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 vinaigrette 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 needed.
05 - Allow the slaw to rest for 10 minutes before serving to permit flavors to fully integrate. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Gut Health: Features probiotic-rich fermented sauerkraut.
  • Quick Prep: Ready in just 15 minutes with no cooking required.
  • Nutritious: Packed with fresh fiber and colorful vegetables like carrots and bell peppers.
  • Diet-Friendly: Naturally vegan and gluten-free.
02 -
  • To maximize the probiotic benefits, use 100% raw sauerkraut and skip the added fresh cabbage if you prefer a more intense, fermented flavor.
  • Always allow the slaw to sit for at least 10 minutes; this time is essential for the vegetables to absorb the dressing.
  • Check the sauerkraut label to ensure it fits your specific dietary needs regarding preservatives.
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