Carrot Apple Slaw

Already fermented sauerkraut brings a wallop of pickle-y flavour and beneficial microbes to this simple slaw. For many people, cutting the intensity of sauerkraut makes it more palatable, and here, it’s likely to even convert people, thanks to its clever pairing with apples and carrots, plus sweet pops of raisins, which are studded throughout the dish. Ginger adds just enough heat and spice without being overpowering, while the sauerkraut liquid works to lightly pickle the raw onion. This dish is perfect served alongside grilled sausages, seared steak, or pulled pork sandwiches.

2 cups carrots, grated (~ 2 large carrots)
1 small Granny Smith apple, cut into matchsticks (1½ cups)
1 cup refrigerated sauerkraut, undrained
½ cup red onion, thinly sliced (~ 1 small onion)
½ cup golden raisins
1 Tbsp. olive oil
1 Tbsp. fresh cilantro, chopped
½ tsp. kosher salt
¼ tsp. ground ginger
¼ tsp. black pepper, freshly ground

Garnish:
fresh cilantro

Stir together all ingredients in a large bowl until fully combined. Cover and refrigerate at least 30 minutes or up to 2 hours. Garnish with additional cilantro.

Makes 8 servings.