Cabbage and Sauerkraut Slaw

Do you yearn for the crunch of cabbage and celery, with the vibrant colors of red cabbage, the salty tanginess and healthy probiotics of live culture sauerkraut and the creaminess of mayo? Then you will love Cabbage and Sauerkraut Slaw!

This Cabbage and Sauerkraut Slaw is great by itself as a side. I made it the first time to eat with Sloppy Jacks.

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• Instructions
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Ingredients

• Live culture sauerkraut
• Red cabbage
• Celery
• Vegan mayo

See recipe card for quantities.

The sauerkraut was used to give a salty, tanginess to the slaw, and some good for your gut probiotics.

The red cabbage was used to give some striking color to the dish. It also has some great antioxidants in those red colors! Green cabbage is also excellent.

Celery gives the slaw a great crunch, and I love the taste of celery.

Use a good quality vegan mayo to give the slaw the right amount of creaminess.

Instructions

Hint: Squeeze the liquid out of the sauerkraut, otherwise the slaw will be very liquidy, not creamy.

Variations

This Cabbage and Sauerkraut Slaw provides an excellent jumping off point for lots of variations.

If you want it spicy, add in red pepper flakes or jalapeños. Fresno chilis would give some awesome color.

Carrots would give some extra crunch. And they can give more color, especially if you use heirloom carrots, those cool purple and yellow carrots at the store. You can shred the carrots, which is easy, but cutting them into matchsticks will leave then crispy.

The mayo can be replaced with a lemon/tahini dressing, vinegar, or lemon/garlic dressing.

Storage

The Cabbage and Sauerkraut Slaw should last for up to a week in the fridge if stored in an airtight container. Ours never lasts that long.

The slaw will not stand up well to freezing.

Related

Looking for other salads like this Cabbage and Sauerkraut Slaw? Try these:

Recipe