Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Super Sauerkraut Slaw

Super Sauerkraut Slaw

Yes I do already have slaw recipes on the blog…My Cabbage, Apple & Pomegranate Salad with Ginger-Almond Dressing and my Asian-style Cabbage Slaw. What can I say? I like cabbage!

It’s another vegetable that doesn’t get much positive attention but I’m sure that’s because people have been fed it either boiled until it’s grey and lifeless, or in a coleslaw drowned in mayonnaise, rather than crunchy and vibrant as it is in a slaw.

Super Sauerkraut Slaw

I hope I’ve convinced you because this salad has a double dose of cabbage! As well as the shredded red cabbage I’ve added a good scoop of raw sauerkraut to the mix too. There’s been a lot of buzz about fermented foods over recent months and sauerkraut falls into this category. Made from just cabbage and salt and left to ferment it’s teeming with good bacteria which we need to keep our digestive systems in balance. A happy tummy is so important as digestive health plays a key role in every aspect of the body’s functions.

I’ve been using the variety pictured above from Raw Health but should really start making my own as it’s so easy and cheap. If you are going to buy it make sure you get the unpasteurized kind (found in the refrigerated section) if you want the health benefits.

Super Sauerkraut Slaw

I threw in lots of other vegetables to this slaw for a real veg-fest! Cooling cucumber and radish, fennel for that tasty bite, kale for the all-important green factor and a large handful of fresh mint. It was wonderfully refreshing.

Super Sauerkraut Slaw:

1/2 Small head red cabbage, thinly sliced
1C (packed) Chopped kale
1 Fennel bulb, trimmed and thinly sliced
1/4 Red Onion, thinly sliced
1/2C Sliced radishes
1/2 Medium cucumber, thinly sliced
3/4C Raw, unpasteurized sauerkraut, well drained
2-3 Green onions, sliced
Large handful of roughly chopped mint
3T Olive oil
2T Apple cider vinegar
1T Agave nectar (or other liquid sweetener, e.g. maple syrup, yacon syrup, etc.)
1/2T Dijon mustard
Salt and pepper, to taste

Toss together all the vegetables in large bowl. Whisk the dressing ingredients in a small bowl and pour over the salad. Toss well. The flavour is best after leaving this salad to sit for a few hours so the vegetables can soak up the flavours and soften slightly.

Super Sauerkraut Slaw

Cabbage, yay or nay?

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Comments

  2. I am slightly cabbage skeptic and have avoided radishes but I think I might be coming around to radishes quicker than raw cabbage (I love it cooked) - did you hand slice those radishes - they look so beautiful - and I love the sound of your slaw - I think I quite like cabbage in a slaw once I get over my mental block

    • I was never keen on radishes but I do like them sliced in a salad as they just bring a little extra bite and are lovely and cooling. I did hand slice them- just used a sharp knife!

  3. I only discovered the joys of cabbage when I tried it with Asian style flavours over the last few years. It is so much better than traditional coleslaw, I wish I’d learnt about it earlier! This version isn’t Asian per se but still looks lovely :) It’s great you have a good vegan sauerkraut brand near you too - I keep meaning to make my own because I haven’t hit on a brand I’m happy with yet.

    • The only “tradtional” coleslaw I like is the recipe from “Appetite for Reduction” (by Isa Chandra Moscowitz). It uses cashews in the dressing and doesn’t have that icky gloopiness that mayo versions have.

  4. I’ve read quite a few posts about fermented foods recently too… I’ve only eaten sauerkraut a couple of times but I adore kim chi, love the look of this vibrant and delicate salad! Yum. Thanks for sharing your recipe x

  5. I love cabbage and sauerkraut! I have made my own a couple of times but the last time it was a disaster and that has put me off, although I need to get over it and just make some more again!

  6. I’m all in for cabbage and sauerkraut!!! My background is Polish and Eastern Europe’s food culture is literally wrapped around a cabbage leaf 😉 lol So I think or at least what it seems like sometimes when my mom cooks 😉

    This recipe is a beauty! You make cabbage and sauerkraut look good! I do love it myself but done is fresher ways - like your recipe - I think these two do need an update in order to be more appealing 😉

    ps. about your submission to the Potluck Party - I don’t see what could have gone wrong. If you want to tell me what recipe you wanted to add I could add you in. I did request a backlink to be inserted to the post - so maybe that’s why it wouldn’t get added. Anyhoo, hope you stop by again!

    Sending big hugs!! xox Ella

  7. We tried sauerkraut for the first time this Christmas. It seems to be one of those foods that divides people… Lil’ L and I weren’t keen at all, but M really liked it! We do love cabbage though 😀 Your slaw looks beautiful!

  9. I was never a sauerkraut fan, but looking at your salad makes me want to give it another shot! The thought of crunching something sounds exhilarating to me right now on day 16 of this juice cleanse! Thanks for sharing your recipe at Raw Foods Thursdays.

  10. i’ve never been a big fan of sauerkraut until i tried it during a workshop about raw fermented foods, i fell in love then but have been to lazy to make my own thus far. thanks for the reminder i should really get on with that (once i get my arm back) x

  11. Yum! I just ate a container of sauerkraut within a week.. yay! However, it is pricy… although I am so scared to try that experiment again. Complete moldy failure last time… if you try it, I look forward to seeing how it goes for you. 😉

  15. I didn’t grow up eating sauerkraut, so I’ve never bought or made it, I’ve only ever had it when I ate out. In the Philippines, the fermented food we eating is called bagoong (fermented shrimp paste), and I obviously haven’t had any since going vegan. I’m going to pick up some sauerkraut next time I’m at the grocery. Thanks!

  17. I love my cabbage braised, fried, raw and even in noodle soups! Double dose of cabbage sounds all good to me - the more cabbage, the awesome-er! I’m so happy you have the ingredient fennel bulb in your salad because I started to love it while in Paris. It wasn’t a popular ingredient back in the U.S. YAY for Cabbage! Thanks for posting this super sauekraut slaw, can I drink of that raw sauerkraut juice, too?! x Rika

  19. i love slaw and sauerkraut! this looks amazing and cannot wait to make it! how long do you think it will last in the refrigerator?

    • Hope you get to try it! If you don’t add the cucumber this will keep pretty well for several days but the cucumber will get soggy so if you plan to keep it I recommend omitting it.

  21. Thanks a lot for sharing this with all people you actually
    understand what you’re speaking approximately! Bookmarked.

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