Description
A quick and tangy cabbage and sauerkraut slaw that combines live culture sauerkraut, vibrant red cabbage, crunchy celery, and creamy vegan mayo for a refreshing, probiotic-rich side dish.
Ingredients
Slaw
- 2 cups sauerkraut (live culture, drained)
- 2 cups red cabbage (shredded)
- 1 1/2 cups celery (chopped)
- 1/2 cup vegan mayo
Instructions
- Prepare the sauerkraut: Squeeze the liquid out of the sauerkraut thoroughly to avoid sogginess. Place the drained sauerkraut into a mixing bowl.
- Add cabbage: Add the shredded red cabbage to the bowl with sauerkraut. Mix well to combine evenly.
- Add celery: Incorporate the chopped celery into the mix, stirring thoroughly to distribute it throughout the slaw.
- Mix in mayo: Add the vegan mayo to the bowl and mix everything together until well combined and evenly coated.
- Serve: Your cabbage and sauerkraut slaw is ready to enjoy immediately or can be chilled for enhanced flavors.
Notes
- Drain the sauerkraut well to prevent excess moisture in the slaw.
- Use live culture sauerkraut to include beneficial probiotics.
- For a spicier version, add a pinch of cayenne or mustard seeds.
- This slaw pairs perfectly with sandwiches, grilled dishes, or as a healthy snack.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
