In this recipe inspired by Nourishing Traditions, raw fermented sauerkraut is bumped up from condiment to side dish, and it’s a well deserved promotion. I love the salty sour sweetness of this salad. Really this is good any time of day, I’ve eaten it for breakfast with some good bacon, but it makes a great last minute side dish for dinner or lunch. This also may be a good introduction to raw fermented vegetables (due to its slight sweetness) to those who are not used to the pleasing sour taste of sauerkraut.

Try it, and let me know what you think in the comments!

Tips for making Sauerkraut Coleslaw

• This is a great recipe for an impromptu side dish when you don’t have other veggies on hand. Great with grass-fed beef burgers or even meatloaf.
• Of course, this recipe is easiest to pull off when you already have sauerkraut made.
• This is also good to make when you’re having trouble keeping your sauerkraut under the brine, since ‘dry’ sauerkraut works best for this recipe
• I haven’t tried it, but this also seems like it would be good with ginger carrots (maybe add raisins too?). If you try it, let us know how it goes in the comments!
• This recipe also works with most special diets – gluten free, casein free, GAPS, paleo, primal, and it’s nightshade free too.

Sauerkraut Coleslaw Salad

Difficulty:

Easy and takes less than 5 minutes.
Serves 1-2

Ingredients:

• 1/2 cup sauerkraut (not too wet)
• 1 Tablespoon mayonnaise
• 1 teaspoon (or just  a drizzle) of raw honey or grade B maple syrup or even a bit of stevia
• freshly ground black pepper

Preparation:

Mix all ingredients. Serve immediately.