Tangy Coleslaw


Bryan Gardner; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro


  • 2 tablespoons unsalted butter
  • 1 large carrot (3 1/2 oz.), cut into matchsticks (about 1 1/2 cups)
  • 1 small head green cabbage, thinly sliced (about 4 cups)
  • 1/2 cup golden raisins
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white miso
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups (about 7 1/2 oz.) raw fermented red cabbage sauerkraut, such as Wildbrine
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted roasted almonds


1. Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins.

2. Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds.

  • Active:
  • Total:
  • Yield: 6

Nutritional Information

Calories per serving: 209
Fat per serving: 14g
Saturated fat per serving: 4g
Cholesterol per serving: 10mg
Fiber per serving: 4g
Protein per serving: 4g
Carbohydrates per serving: 19g
Sodium per serving: 560mg
Iron per serving: 1mg
Calcium per serving: 58mg

Good to Know

The sauerkraut and miso in this slaw are both fermented foods, beneficial for gut health.

This Recipe Is

Adam Hickman