Super Sauerkraut Slaw

By Chef: Emma Potts
Posted: January 17, 2014


Click to rate this post!
[Total: 0 Average: 0]

An ultra nourishing and flavorful salad by Emma Potts of Coconut and Berries! This recipe is full of healthy probiotics and fresh crunchy veggies with plenty of naturally occurring sulphur – a crucial mineral that helps give the skin a beautiful glow.  Fresh and cultured cabbage combines with kale, fennel, red onion, radish, mint and cucumber all coated in a splash of sweet and tangy Dijon and apple cider vinaigrette. So Yummy!

Yield: 2-3


  • 1/2 Small head red cabbage, thinly sliced
  • 1C (packed) Chopped kale
  • 1 Fennel bulb, trimmed and thinly sliced
  • 1/4 Red Onion, thinly sliced
  • 1/2C Sliced radishes
  • 1/2 Medium cucumber, thinly sliced
  • 3/4C Raw, unpasteurized sauerkraut, well drained
  • 2-3 Green onions, sliced
  • Large handful of roughly chopped mint
  • 3T Olive oil
  • 2T Apple cider vinegar
  • 1T Agave nectar (or other liquid sweetener, e.g. maple syrup, yacon syrup, etc.)
  • 1/2T Dijon mustard
  • Salt and pepper, to taste


1) Toss together all the vegetables in large bowl.

2) Whisk the dressing ingredients in a small bowl and pour over the salad.

3) Toss well. The flavour is best after leaving this salad to sit for a few hours so the vegetables can soak up the flavours and soften slightly.