Tangy Sauerkraut Slaw (Printable)

Tangy fermented cabbage meets fresh vegetables in a light vinaigrette for a gut-healthy side dish.

# Ingredient List:

→ 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 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 well combined.
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. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's ready in 15 minutes, which means weeknight dinners stop feeling like a sprint.
  • Sauerkraut brings probiotics and that authentic tangy flavor without requiring you to ferment anything yourself.
  • The crunch and brightness make it a perfect counterpoint to rich or heavy mains.
  • It's naturally vegan and gluten-free, so it works for almost every table.
02 -
  • Squeeze your sauerkraut gently but don't wring it dry—you want to remove the excess liquid that would make the slaw watery, but keep the culture and flavor intact.
  • The slaw actually tastes better after 10 minutes of resting because the vegetables soften slightly and the dressing has time to do its job, so resist the urge to serve it immediately.
03 -
  • If your sauerkraut tastes aggressively salty or vinegary, soak it in cool water for 5 minutes before squeezing and draining—it tones down the intensity without erasing the flavor.
  • Make this slaw 30 minutes to a few hours ahead; it actually improves as it sits, making it perfect for meal prep or last-minute entertaining.
Go Back