Tangy Slaw with Sauerkraut and Apples

I saw a similar recipe in Better Homes and Gardens magazine, but they wanted me to shred up some Brussels Sprouts.  This I could not do.  You see, I do not like Brussels Sprouts.  So this recipe has sauerkraut, cabbage, apples, raisins, and dried cranberries.


Tangy Slaw with Sauerkraut and Apples



  • 3 cup sauerkraut, drained (liquid reserved)
  • 4 cups shredded green cabbage (remove the core and shred about 1/3 a medium-sized head)
  • 1/2 green apple, cored and thinly sliced into matchsticks
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • cider vinegar, if needed
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper



In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.

In a smaller bowl, whisk together 1/2 cup of the reserved sauerkraut liquid (make up any shortfall with cider vinegar), oil, salt, and pepper.

Pour dressing over slaw and toss well to coat.

Best served within 6 hours.  I suppose you could punch up the flavor with a sprinkling of cider vinegar.

Serves 16.

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