Probiotic Sauerkraut Coleslaw
A crunchy, briny, tangy coleslaw (mayo-free) with a probiotic boost from gut-healthy sauerkraut. This coleslaw is begging to be piled high on tacos, grain bowls, or served at your next BBQ.
Servings: 6 servings
Calories: 97kcal
Ingredients
- 1 small red cabbage thinly sliced, about 4 cups
- 2 scallions thinly sliced
- 1/4 cup fresh cilantro finely chopped
- 1 small jalapeno diced, seeds and ribs removed
- 3 tbsp olive oil
- 1 tbsp fresh lime juice
- 2 cloves garlic pressed or crushed or finely chopped
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup sauerkraut
- 2 tbsp sauerkraut juice
Instructions
- Shred cabbage with a sharp knife or by using the shred disc blade of a food processor. Set aside.
- In a large bowl whisk together lime juice, olive oil, garlic, sauerkraut juice, salt, and pepper, and jalapeno. Stir in cilantro, scallions until everything is well coated in dresssing. Finally add cabbage and sauerkraut and using tongs toss well to combine. Allow to rest for 5-10 minutes for flavors to intensify.
- Store in a sealed container in the refrigerator for up to 3 days. The longer the slaw rests the more liquid will be released from the cabbage. The slaw stays crunchy but will lose some of its crunch as time goes on.
Notes
Storage:
If you are serving as a side dish at a BBQ the slaw is best made and served day of. If you are making as meal prep to enjoy as a condiment on tacos, bowls, and sandwiches throughout the week it will last for 3-4 days in the fridge.
Nutrition
Serving: 1bowl (6 total bowls in one batch) | Calories: 97kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 260mg | Potassium: 269mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1168IU | Vitamin C: 59mg | Calcium: 51mg | Iron: 1mg
