Sauerkraut Slaw with Fresh Vegetables

A tangy, crunchy slaw featuring fermented cabbage, fresh vegetables, and a light vinaigrette—perfect for gut health and a vibrant side dish. This German-inspired Sauerkraut Slaw is a refreshing way to enjoy the probiotic benefits of kraut paired with the crisp textures of garden-fresh vegetables.

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This easy-to-make side dish brings a colorful and nutritious twist to your table. By balancing the acidity of fermented cabbage with a hint of sweetness from maple syrup or honey, it creates a flavor profile that is both complex and incredibly satisfying.

Ingredients

• Vegetables
• 1 ½ cups sauerkraut, drained and lightly squeezed
• 1 cup green cabbage, finely shredded
• 1 medium carrot, grated
• ½ red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• Dressing
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon maple syrup or honey
• ¼ teaspoon ground black pepper
• Salt, to taste

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Instructions

Step 1

In a large bowl, combine sauerkraut, green cabbage, carrot, red bell pepper, green onions, and parsley.

Step 2

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), black pepper, and a pinch of salt.

Step 3

Pour the dressing over the vegetable mixture. Toss well until everything is evenly coated.

Step 4

Taste and adjust seasoning with more salt or pepper as desired.

Step 5

Let the slaw sit for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Zusatztipps für die Zubereitung

For maximum probiotic benefit, you can use 100% sauerkraut and skip the added green cabbage if preferred. Ensure you drain and squeeze the sauerkraut well to prevent the slaw from becoming too watery. Note that this recipe contains Dijon mustard and, if using honey, is not suitable for strict vegans.

Varianten und Anpassungen

To add even more crunch, consider mixing in thinly sliced radishes or fennel. For extra texture and a boost of healthy fats, toss in some toasted sunflower seeds or pumpkin seeds before serving.

Serviervorschläge

This tangy slaw is the perfect companion for grilled sausages or fish. It also serves as a vibrant, crunchy topping for sandwiches and burgers, adding a probiotic punch to every bite.

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With only 90 calories per serving and a wealth of nutrients, this Sauerkraut Slaw is a guilt-free way to brighten up any meal. Its vibrant colors and tangy flavors make it a guaranteed hit for both casual lunches and festive dinners.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Recipe Questions

→ How long should sauerkraut slaw sit before serving?

Let the slaw rest for 10 minutes after tossing with the dressing. This allows the flavors to meld and the vegetables to soften slightly while maintaining their crunch. For even deeper flavor development, refrigerate for up to an hour before serving.

→ Can I make this sauerkraut slaw ahead of time?

Yes, you can prepare this slaw up to 24 hours in advance. Store it in an airtight container in the refrigerator. The vegetables will marinate in the dressing, becoming more flavorful over time. Add fresh parsley just before serving for the best presentation.

→ What pairs well with sauerkraut slaw?

This slaw complements German dishes like bratwurst and schnitzel, grilled fish, roasted chicken, or sandwiches. Its tangy brightness cuts through rich meats and adds probiotic benefits to heavier meals. It also works as a topping for hearty burgers or potato dishes.

→ Is sauerkraut slaw good for gut health?

Absolutely. Sauerkraut contains natural probiotics from fermentation, which support healthy gut bacteria and digestion. Choose raw, unpasteurized sauerkraut from the refrigerated section for maximum probiotic benefits, as heat processing can destroy beneficial bacteria.

→ Can I substitute honey for maple syrup?

Yes, honey or maple syrup both work well to balance the tangy sauerkraut and vinegar. Honey adds floral notes while maple syrup provides deeper caramel sweetness. For a strict vegan version, stick with maple syrup or agave nectar instead of honey.

→ How do I store leftover sauerkraut slaw?

Keep leftovers in an airtight container in the refrigerator for 3-4 days. The vegetables will soften over time as they marinate in the dressing. Give it a quick toss before serving to redistribute the vinaigrette. Avoid freezing, as the texture will become mushy.