Tangy Sauerkraut Slaw with Fresh Vegetables (Printable Version)

Tangy fermented cabbage slaw with fresh vegetables and light vinaigrette, 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

# How To Make:

01 - In a large mixing bowl, combine sauerkraut, green cabbage, carrot, red bell pepper, green onions, and fresh parsley.
02 - In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, ground black pepper, and a pinch of salt until emulsified.
03 - Pour the prepared vinaigrette 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 - Allow the slaw to rest for 10 minutes before serving to permit flavors to fully develop. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • Your gut will actually thank you, and you'll feel lighter after eating something this honest and alive.
  • It takes fifteen minutes from bowl to table, making it perfect for when you want something that tastes like you tried harder than you did.
02 -
  • Don't squeeze the sauerkraut too hard—you want to remove excess liquid but not strangle the good bacteria that made it worth eating in the first place.
  • The dressing amounts might seem small, but this slaw is about restraint and letting each ingredient shine, not drowning everything in vinegar like a pickle jar.
03 -
  • Use the best quality sauerkraut you can find—one with live cultures and minimal ingredients—because it's doing most of the heavy lifting flavor-wise.
  • If your slaw tastes too vinegary the next day, it's not a failure; just add a bit more fresh shredded cabbage and it'll balance itself out.
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