Sauerkraut Coleslaw – Updated 3/8/2021
Cabbage, apples, sauerkraut, and red onion mellow together in a delicious, tangy sauerkraut based dressing resulting in a fresh, crisp coleslaw that’s tangy, sour, and a little bit sweet.
Kool (Cabbage) Sla (Salad) ┃Coleslaw
That’s right. Coleslaw is cool—has been since the Dutch brought it to America almost 400 years ago.
In the 1700’s, the dish was prepared by chopping up a cabbage and tossing it in melted butter, vinegar, and oil.
In this day and age, the sky is the limit when it comes to what you can put in a coleslaw. Onions, carrots, blue cheese, dried fruit, malt vinegar…the list goes on and on.
Let’s not forget you’re here to take a gander at delicious, sweet, and tangy recipe for Sauerkraut Coleslaw.
Coleslaw – Quick Tip!
The salt in coleslaw pulls the excess water out of the cabbage which can turn your coleslaw into a watery mess. If you have leftover coleslaw, drain it before storing it in the refrigerator. Save the extra dressing to spoon over leftover slaw.
What You Need To Make Sauerkraut Coleslaw:
◉ Slaw Mix
◉ Granny Smith Apples — Sliced & Halved
◉ Red Onion — Diced
◉ Sauerkraut — 1 cup drained + 1/2 cup juice
◉ Black Pepper
◉ Garlic Powder
◉ Ground Mustard
◉ Egg Yolks — Lightly Beaten
How To Make Sauerkraut Coleslaw:
Step One—Toss slaw mix, apples, and red onion together in a large bowl.
Step Two—In the top part of a double boiler, add remaining ingredients; cook over boiling water, stirring until butter is melted and dressing has thickened.
Step Three—Fold dressing into cabbage mix; chill for at least one hour before serving.