Tangy Grape & Apple Slaw
cups raws auerkraut or refrigerated sauerkraut
of a medium head green cabbage, cored and thinly sliced (3 to 3 1/2 cups)
cups Brussels sprouts, trimmed and thinly sliced or shredded (8 ounces)
green apple, thinly sliced and halved crossswise
cup seedless green grapes, halved
cup cider vinegar
cup extra-virgin olive oil
teaspoon ground black pepper
- Drain sauerkraut; reserve liquid. For salad in a large bowl combine the sauerkraut, sliced cabbage, Brussels sprouts, apple, and grapes.
- For dressing, measuring sauerkraut liquid, add enough cider vinegar to equal 1/2 cup. In a screw-top jar or small bowl combine the vinegar mixture, olive oil, salt, and pepper. Shake to combine.
- Drizzle dressing over salad Toss to combine. Serve immediately or cover and chill up to 6 hours.
Nutrition Facts(Tangy Grape & Apple Slaw)
- Per serving:
- 63 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 0 mg chol.,
- 207 mg sodium,
- 5 g carb.,
- 2 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet