Tangy Slaw With Sauerkraut and Apples

Name: Tangy Slaw With Sauerkraut and Apples
Prep time: 15 min
Total time: 15 min
Yield: 16 serving(s)
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

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Recipe by threeovens

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.

READY IN: 15mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

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

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.

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