Tangy Slaw With Sauerkraut and Apples

Submitted 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
• Ingredients: 9
• Serves: 16

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.