Save The first time I brought this sauerkraut slaw to a summer potluck, my friend Sarah who swore she hated fermented anything went back for thirds. There's something magical about how the tangy sauerkraut mingles with crisp fresh vegetables and that bright vinaigrette.
My grandmother used to make a similar dish when I was growing up though she never measured anything. I remember standing on a chair watching her shred cabbage by hand and adding what she called a little of this and that until it tasted just right. Now I understand she was balancing flavors by instinct something this recipe makes accessible to everyone.
Ingredients
- 1 ½ cups sauerkraut: Drain and gently squeeze out excess liquid but don't dry it completely. The brine adds essential flavor.
- 1 cup green cabbage: Finely shred it yourself for the freshest crunch. Pre-shredded bags work but lose texture quickly.
- 1 medium carrot: Grated on the large holes of a box grater for sweet pops of color and natural sweetness.
- ½ red bell pepper: Thinly sliced adds gorgeous color and a subtle sweetness that balances the kraut.
- 2 green onions: Both white and green parts thinly sliced for mild onion flavor throughout.
- 2 tablespoons fresh parsley: Chopped brings brightness and makes the dish look freshly gathered.
- 2 tablespoons extra-virgin olive oil: The base that carries all the flavors and helps nutrients absorb.
- 1 tablespoon apple cider vinegar: Enhances the natural tang while adding its own health benefits.
- 1 teaspoon Dijon mustard: The secret ingredient that makes the vinaigrette creamy and emulsified.
- ½ teaspoon maple syrup or honey: Just enough to round out the sharpness without making it sweet.
- ¼ teaspoon ground black pepper: Freshly cracked makes a noticeable difference in brightness.
- Salt: Start with a pinch and remember the sauerkraut is already salty.
Instructions
- Combine the vegetables:
- Toss sauerkraut green cabbage carrot red bell pepper green onions and parsley in your largest mixing bowl. Give everything a gentle toss to distribute the colors evenly.
- Whisk the vinaigrette:
- 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 the mixture thickens slightly and becomes opaque.
- Dress the slaw:
- Pour the vinaigrette over the vegetables and toss thoroughly until every piece is lightly coated. Use clean hands or two spoons to lift from the bottom.
- Taste and adjust:
- Take a small bite and add more salt or pepper if needed. The flavors should be bright tangy and balanced.
- Let it rest:
- Let the slaw sit for 10 minutes before serving to allow the vegetables to soften slightly and flavors to meld together beautifully.
Pin it Last winter I served this alongside roasted sausages and my usually picky brother declared it the best thing on his plate. Something about that bright crunch cutting through rich winter food just works perfectly every time.
Making It Your Own
Once you've made this slaw a few times you'll start seeing opportunities to customize. I've added thinly sliced radishes for extra bite and fennel for its subtle anise flavor. Sometimes when I want more protein I'll toss in toasted sunflower seeds or pumpkin seeds right before serving so they stay perfectly crisp.
Serving Suggestions
Beyond the obvious pairing with grilled sausages or bratwurst this slaw works beautifully as a topping for fish tacos. The acidity cuts through rich dishes and the crunch provides the perfect contrast to soft proteins. It also makes an unexpected and refreshing topping for veggie burgers.
Storage And Meal Prep
This slaw keeps remarkably well in the refrigerator for up to five days making it perfect for meal prep Sundays. The vegetables maintain their crunch better than traditional coleslaw and the flavors actually develop over time. Just give it a good toss before serving as the dressing tends to settle at the bottom.
- Store in an airtight container in the coldest part of your refrigerator
- If it seems a bit dry after a few days add a splash of apple cider vinegar
- The colors stay vibrant but expect some slight liquid accumulation at the bottom
Pin it Every time I serve this slaw someone asks for the recipe. There's something about that combination of tangy crunchy and fresh that makes people come back for just one more bite.
Frequently Asked Questions
- → Can I make this ahead of time?
Absolutely! This slaw actually improves after sitting for a few hours or overnight. The vegetables marinate in the dressing, developing deeper flavor while maintaining their crunch. Store in an airtight container in the refrigerator for up to 5 days.
- → Is this slaw suitable for vegan diets?
Yes, when you use maple syrup instead of honey in the dressing. The base ingredients are naturally plant-based, making this a perfect vegan side dish rich in probiotics from the fermented sauerkraut.
- → What can I serve with sauerkraut slaw?
This versatile slaw pairs wonderfully with grilled German bratwurst, pork chops, or fish. It also adds fantastic crunch and tang to sandwiches, burgers, or as a topping for baked potatoes. Its probiotic qualities make it ideal alongside heavier meals.
- → How do I choose the best sauerkraut?
Look for refrigerated sauerkraut in the deli section rather than canned varieties, which may be pasteurized and lose beneficial probiotics. Quality sauerkraut should contain only cabbage and salt—avoid brands with preservatives or excessive additives.
- → Can I adjust the acidity level?
Certainly! If you prefer less tang, reduce the apple cider vinegar slightly or add a touch more maple syrup. For more brightness, increase the vinegar or add a squeeze of fresh lemon juice. Taste as you go and adjust to your preference.