Tangy Slaw With Sauerkraut and Apples |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I found a similar recipe in Better Homes and Gardens but they wanted me to shred up Brussels sprouts in here. Seriously? No can do. I also used raisins and dried cranberries instead of their suggestion of halved grapes. Ingredients:
3 cups sauerkraut, drained (liquid reserved) |
4 cups green cabbage, cored and shredded (about 1/3 of a medium head) |
1/2 green apple, thinly sliced and halved crossswise |
1/4 cup seedless raisin |
1/4 cup dried cranberries |
cider vinegar, if needed |
1/3 cup extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.
2. In a smaller bowl, whisk together 1/2 cup of the reserved sauerkraut liquid (make up any difference with cider vinegar), oil, salt and pepper.
3. Pour dressing over slaw and toss to coat.
4. Serve within 6 hours for best flavor.
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