TANGY SLAW WITH SAUERKRAUT AND APPLES

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Tangy Slaw With Sauerkraut and Apples image

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.

Provided by threeovens

Categories     Vegetable

Time 15m

Yield 16 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.
  • 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.
  • Pour dressing over slaw and toss to coat.
  • Serve within 6 hours for best flavor.

Nutrition Facts : Calories 59.8, Fat 4.6, SaturatedFat 0.6, Sodium 252.2, Carbohydrate 5, Fiber 1.5, Sugar 3, Protein 0.6

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