Sauerkraut Coleslaw

Coleslaw is a great winter salad, and I always love one that has red cabbage and carrots for colour. The sauerkraut adds a nice tang and the dressing plays off the sweet and sour flavours that are frequently used with sauerkraut. If you prefer a more standard dressing though, this works perfectly well with Italian Dressing. The amount of sauerkraut in this is fairly subtle, and could be increased.

6 to 8 servings
30 minutes prep time - 1 hour (about) to marinate


Make the Dressing:
the juice of 1 lemon
1/4 cup apple cider vinegar
1 tablespoon sugar

Mix the lemon juice, vinegar and sugar together, and shake or stir until the sugar is dissolved.

Make the Coleslaw:
1 1/2 cups finely shredded green cabbage
1 cup finely shredded savoy cabbage
1 leaf finely shredded red cabbage
1 medium carrot, peeled and grated
2 cups sauerkraut

Trim and finely shred the cabbages, and peel and grate the carrot. Drain the sauerkraut ( first rinse it if it is too strong) and mix the vegetables together. Toss with the dressing, and cover the cole slaw. Return it to the fridge for the flavours to blend for at least half an hour.




Last year at this time I made Tomato & Red Lentil Soup, and Rabbit Ragu.

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