Sauerkraut Slaw Tangy Crunchy Side (Printable)

Tangy fermented cabbage meets crisp fresh vegetables in a light vinaigrette. A vibrant, probiotic-rich side ready in 15 minutes.

# 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
11 - ¼ teaspoon ground black pepper
12 - Salt, to taste

# Directions:

01 - Combine sauerkraut, green cabbage, carrot, red bell pepper, green onions, and parsley in a large mixing bowl.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, black pepper, and a pinch of salt in a small bowl until emulsified.
03 - Pour the vinaigrette over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
04 - Sample the slaw and adjust seasoning with additional salt or pepper as desired.
05 - Allow the slaw to rest for 10 minutes to let flavors meld. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The probiotics from fermented cabbage support gut health while the fresh vegetables add crunch and vitamins
  • It comes together in fifteen minutes flat and actually tastes better after sitting in the fridge for a day
02 -
  • Squeeze the sauerkraut gently but do not wring it completely dry. That liquid carries much of the fermented flavor and beneficial bacteria.
  • A mandoline creates those restaurant thin vegetable slices that make the slaw feel elegant rather than just chopped.
03 -
  • Make the dressing in a small jar and shake it vigorously instead of whisking. The tight seal and vigorous motion creates a perfectly emulsified dressing with zero effort.
  • Massage the shredded cabbage gently with your clean hands for a minute before adding other vegetables. This technique breaks down the cellular structure slightly for a more tender bite.
Go Back