Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 5 Ratings

Add some color and nutrition to your picnic with this apple slaw. Since it's best served at room temperature or slightly chilled, pack it in an insulated tote as you travel to keep the flavors fresh.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
30 mins
Servings:
16
Yield:
8 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain sauerkraut; reserve liquid. For salad in a large bowl combine the sauerkraut, sliced cabbage, Brussels sprouts, apple, and grapes.

    Advertisement
  • 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

63 calories; fat 5g; saturated fat 1g; carbohydrates 5g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 1g; vitamin a 130.1IU; vitamin c 19.5mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 15.1mcg; sodium 207mg; potassium 106mg; calcium 14mg; iron 0.3mg.
Advertisement