Ruby Red Sauerkraut Cole Slaw

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Ruby Red Sauerkraut Cole Slaw

Tonight my youngest son asked if I would slice some cabbage for him using my mandolin so he could make himself some cole slaw.  He said he would be willing to grill the burgers if I would do that for him.

Of course the cole slaw he was making would not be something I could eat, since it would contain store bought soybean oil laden mayonnaise, and sugar.  I don't even like cole slaw that much but I thought maybe I would make some for myself, too.  I asked for his ingredients, and based my recipe on his. Bear in mind these ingredients are all items I just happened to have already on hand, previously prepared.

Ruby Red Sauerkraut Cole Slaw

  • 2 cups or 10 ounces cabbage, shredded thinly (I made mine 1/8″)
  • 6 Tablespoons Ruby Red Sauerkraut (I call it Ruby Red Sauerkraut and it is simply sauerkraut made with red cabbage)
  • 4 Tablespoons Homemade Mayonnaise
  • 2 teaspoons apple cider vinegar
  • salt to taste

Shred or slice the cabbage.  Place in a bowl and add in the other ingredients.  Stir and allow to sit for about twenty minutes.  Serves four. My son tasted it and said it was pretty good, but he prefers a sweeter cole slaw. He suggested that I add some honey [affiliate link] to sweeten it a bit.

If you read my blog regularly, you will know I have sworn off honey for the time being, so I chose to not take his recommendation, although you may wish to try adding just a small amount of honey if you like your cole slaw to have a sweeter taste.

Recipe: Ruby Red Sauerkraut Cole Slaw
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
 
This is a pretty pink cole slaw which includes sauerkraut so you get your ferments in for the day. 🙂
Ingredients
  • 2 cups or 10 ounces of cabbage, shredded thinly (I made mine ⅛" thick)
  • 6 Tablespoons Ruby Red Sauerkraut (sauerkraut made using purple cabbage)
  • 4 Tablespoons Homemade Mayonnaise
  • 2 teaspoons apple cider vinegar (preferably raw)
  • salt to taste
Instructions
  1. Shred or slice the cabbage.
  2. Place in a bowl and add remaining ingredients.
  3. Stir and allow to sit for 20 minutes.
Notes
You can use regular sauerkraut, but you won't have a pretty pink cole slaw.

 

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