Tangy Sauerkraut Cabbage Slaw (Printable version)

Tangy fermented cabbage meets fresh vegetables in a crisp, light vinaigrette for a vibrant German-inspired side dish.

# Ingredients list:

→ Vegetables

01 - 1.5 cups sauerkraut, drained and lightly squeezed
02 - 1 cup green cabbage, finely shredded
03 - 1 medium carrot, grated
04 - 0.5 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 - 0.5 teaspoon maple syrup or honey
11 - 0.25 teaspoon ground black pepper
12 - Salt to taste

# 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 salt.
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 - Allow the slaw to sit for 10 minutes before serving to permit flavors to meld together. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The fermented tang pairs with fresh vegetables in a way that makes your whole mouth wake up, especially against rich or heavy mains.
  • It's genuinely good for you without tasting like punishment, and it comes together in the time it takes to boil water.
  • This slaw stays fresh and actually gets better sitting in the fridge, so you can make it whenever and serve it whenever.
02 -
  • Squeeze your sauerkraut gently—too much squeezing removes the brine that carries flavor, too little makes everything watery and sad.
  • Taste everything before you plate it, because fermented vegetables vary wildly, and you might need more or less of the dressing than the recipe suggests.
03 -
  • If your sauerkraut tastes aggressively sour, you're buying the wrong brand—find one that tastes complex and rounded instead of harsh, and everything else gets easier.
  • Make this the morning of if you're serving it that night, because it genuinely improves as it sits and the flavors get to know each other better.
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