Sauerkraut slaw

Well, for a little change of pace (not greens!) I made some slaw with last summer's kraut. Why have I not put kraut in slaw before?! For some reason in the heat, I really like eating cold sour things. I finished off my (cold) apple cider vinegar soaked nettles, which was ideal to eat out of a jar from the fridge, and I've been eating up some of last year's experimental ferments: ginger beet (not great, I'll do ginger carrot next time) and a Morrocan spiced beet (still needs some tweaks, but good). 

I've now got 4 days of training in Pacific time, so I made brisket overnight in the crock pot (basically homemade bbq sauce and brisket simmered for 12 hours) and this slaw for some easy dinners. Both things I want to eat when it is hot.

This concoction was inspired by a fermentation book from the library that I photocopied some recipes from, but sadly did not write down the name of the book. (Sorry dear author who I am now not referencing. She also had recipes for fermented ketchup and dosa and all kinds of things that may show up in future posts.) I've made this slaw a couple of times now with what I have on hand, and have felt satisfied each time. I mean, sour + sweet = you can't go wrong (usually).

• 1/4 c raisins
• 1/2 small red or green cabbage, sliced thinly (red is prettiest!)
  
• 1 c kraut
• 2 carrots, julienned/grated/match-sticked
• 1 large apple (I like pink lady), chopped small
• 2 green onions (or equivalent red onions), finely chopped
  
• Fresh parsley if you have it (2 T)
• 1/3-1/2c mayo
• 1 T mustard
• 1 T apple cider vinegar
• 1 T honey 
• salt to taste

1. Combine the dressing ingredients (mayo, mustard, vinegar, and honey) in a small bowl, mix until homogenous. Add the raisins to it to get them extra juicy!
   
2. Combine the veggies and fruit in a large bowl.
3. Pour the dressing on top, add salt (or kraut juice) to taste. Serve! (This gets better if you let it sit a bit, so make early for extra deliciousness.) 
   
   

   

   This time I added a little kale with the green cabbage