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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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January 16, 2014 —

← Chickpea Salad Stuffed Avocados Tempeh & Cauliflower Pasanda →

Comments

  1. Herbivore Triathlete says

    January 16, 2014 at 10:07 pm

    This looks like a delightful salad Emma! I love sauerkraut. I made a batch of my own last fall when I had an abundance of cabbage. It was a lot easier than I thought it would be!

    • coconutandberries says

      January 17, 2014 at 10:31 am

      I really must try making it myself! I don’t know what I’m scared of!

  2. Johanna GGG says

    January 16, 2014 at 11:47 pm

    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

    • coconutandberries says

      January 17, 2014 at 10:32 am

      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. Kari @ bite-sized thoughts says

    January 16, 2014 at 11:57 pm

    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.

    • coconutandberries says

      January 17, 2014 at 10:33 am

      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. laurasmess says

    January 17, 2014 at 5:59 am

    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

    • coconutandberries says

      January 17, 2014 at 10:33 am

      I haven’t tried kimchi yet. Another thing I need to try making at home!

  5. Laura Agar Wilson says

    January 17, 2014 at 11:17 am

    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!

    • coconutandberries says

      January 17, 2014 at 4:34 pm

      I don’t know what I’m so scared of! I guess it’s the potential for creating bad bacteria instead of good!

  6. Pure Ella says

    January 17, 2014 at 3:08 pm

    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

    • coconutandberries says

      January 17, 2014 at 3:15 pm

      Hehe. You must be pretty used to cabbage then!

      I did add a backlink so I’m not sure why it doesn’t want to work. I’d added my Chickpea Salad Stuffed Avocados: http://coconutandberries.com/2014/01/13/chickpea-salad-stuffed-avocados/

  7. goodstuffsharon says

    January 17, 2014 at 5:30 pm

    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!

    • coconutandberries says

      January 17, 2014 at 8:40 pm

      Maybe you’ll train yourself to like saeurkraut too 😉

  8. Lauren (@PoweredbyPB) says

    January 17, 2014 at 10:02 pm

    I love sauerkraut, always add it to my lunch salads, so delicious, and great for the good bacteria too!

    • coconutandberries says

      January 20, 2014 at 5:16 pm

      It’s a new discovery for me but I’m really liking it. Do you know if there are any other brands here which do a raw, unpasteurised version?

  9. heathergfc says

    January 18, 2014 at 4:27 pm

    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.

    • coconutandberries says

      January 20, 2014 at 5:17 pm

      You should definitely give it another chance. Maybe you need to try another brand?

  10. sonja@vesenmork says

    January 18, 2014 at 4:53 pm

    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

    • coconutandberries says

      January 20, 2014 at 5:18 pm

      At least you have an excuse! I think I’m scared of growing bad bacteria by mistake!

  11. janet @ the taste space says

    January 18, 2014 at 6:16 pm

    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. 😉

    • coconutandberries says

      January 20, 2014 at 5:19 pm

      Eeek. I don’t want a mouldy failure! It is expensive though so if I can make it work I’ll be pretty excited.

  12. Including Cake (@IncludingCake) says

    January 18, 2014 at 10:05 pm

    Yum! i’m loving homemade sauerkraut- so simple! That and kombucha are my staples at the moment! :-) Also love the pics of the radish, i always forget too use that nio my salads no idea why!

    • coconutandberries says

      January 20, 2014 at 5:19 pm

      I need your tips on making homemade kraut. Have you posted a how-to?

  13. godscharacter says

    January 18, 2014 at 11:36 pm

    I nominated you for the versatile blogger award
    http://godscharacter.wordpress.com/2014/01/17/the-versatile-blogger-award/

    • coconutandberries says

      January 20, 2014 at 5:21 pm

      Thanks so much for the nomination! I’m really happy that you’re enjoying the blog. I’ve already done this one so I hope you don’t mind me not taking part.

      • godscharacter says

        January 20, 2014 at 5:56 pm

        Nope. I don’t mind at all.

  14. Gabby @ the veggie nook says

    January 19, 2014 at 5:36 am

    Oh this just looks so darn tasty! I love cabbage and sauerkraut is my absolute favourite!

    • coconutandberries says

      January 20, 2014 at 5:22 pm

      Thanks Gabby. I have got to get over my fear and try making my own ‘kraut!

  15. Michelle @ Michelle's tiny kitchen says

    January 19, 2014 at 3:10 pm

    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!

    • veganmiam.com says

      January 20, 2014 at 12:20 am

      Hehe, vegan bagoong all the way! Funny that you mentioned it :)

    • coconutandberries says

      January 20, 2014 at 5:23 pm

      I’ve never heard of bagoong but thanks for educating me. I always like learning about foods typical to different cultures. Cool name too, just a shame it’s shrimp 😉

  16. Penny Parsnip says

    January 19, 2014 at 4:03 pm

    I can’t get enough homemade kraut! This sound terrific

    • coconutandberries says

      January 20, 2014 at 5:23 pm

      Hearing of all my readers making their own is definitely inspiring me to do the same. I guess it can’t be too hard….

      • Penny Parsnip says

        January 20, 2014 at 5:45 pm

        Super easy! Just make sure your salt is just salt. Pickling salt is The most cost effective option. Taste it before you set it to ferment. It should be about as salty as a potato chip. Goodluck!

        • coconutandberries says

          January 20, 2014 at 8:45 pm

          Thanks Penny. I’ve added it to my to-do list! :

  17. veganmiam.com says

    January 20, 2014 at 12:19 am

    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

    • coconutandberries says

      January 20, 2014 at 5:29 pm

      Yay for cabbage-lovers! I drank the leftover juice from my jar too!
      And, you know, I started to eat fennel in Paris too!!

  18. realrawkitchen says

    January 22, 2014 at 3:42 am

    oh my goodness this looks SO yummy!! I want to make it for lunch tomorrow …

    • coconutandberries says

      January 22, 2014 at 10:12 am

      Do it! I ate a mountain of this for several meals in a row :)

  19. Caitlin says

    January 25, 2014 at 4:19 pm

    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?

    • Coconut and Berries says

      January 25, 2014 at 4:43 pm

      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.

  20. skoraq cooks says

    January 28, 2014 at 2:18 pm

    Great and delicious slaw. I simply have to prepare it soon :-)

    • Coconut and Berries says

      January 28, 2014 at 3:13 pm

      Thanks Joanna, I love a good slaw!

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Trackbacks

  1. Weekend Reading, 1.19.14 says:
    January 20, 2014 at 3:28 am

    […] Another Emma-the lovely Emma behind Coconut & Berries-is making my mouth water with her super sauerkraut slaw. […]

  2. Vegan recipe Hour #Veganburger theme 16th Jan 2014 | veganrecipehour says:
    January 23, 2014 at 3:50 pm

    […] can be better than making your own burgers AND the rolls to go with it?! It was suggested that this Super Sauerkraut Slaw would be a superb accompany it. Now thats a really tasty #vegan meal if I ever saw one!Or how about […]

  3. Y’all I made sauerkraut | eat the good says:
    April 12, 2014 at 9:29 pm

    […] Super Sauerkraut Slaw […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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