Ingredients:

  • 2 cups sauerkraut, drained (500 g)
  • 1 large apple, julienned (about 200 g)
  • 1 carrot, grated (medium-sized, approximately 100 g)
  • 1/4 cup red onion, thinly sliced (60 g)
  • 1/4 cup fresh parsley, chopped (15 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 tablespoon honey or maple syrup (15 g)
  • Salt and pepper to taste
  • 1 teaspoon caraway seeds (5 g)

Instructions:

  1. Drain the sauerkraut thoroughly.
  2. Julienne the apple and grate the carrot.
  3. Thinly slice the onion and chop the parsley.
  4. In a small skillet, toast caraway seeds over medium heat until fragrant, about 2-3 minutes. Set aside.
  5. In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper.
  6. In a large mixing bowl, combine the sauerkraut, apple, carrot, red onion, and parsley.
  7. Pour the dressing over the slaw and toss gently to coat evenly. Add toasted caraway seeds and mix gently again.
  8. Transfer to a serving platter and enjoy as a refreshing side.