The $6 Bag I Break Out for the Most Amazing Summer Slaw (It Adds a “a Jolt of Flavor”)

To me, summer is about eating as many seasonal vegetables as possible, which usually means loading up on slaws and salads. My hot-weather plates are all about color and crunch, and slaws are one of the easiest ways to get both. My favorite way to add punch to a classic slaw is with Flanagan Farm’s Organic Sauerkraut. 

Kraut should be tangy, tart, and, well, sour. Every pouch from Flanagan Farm fits that bill. I’m especially fond of the beet kraut, as the naturally sweet root veggies balance some of the pickle-y pucker from fermentation. The purple-pink hue adds a lovely pop to your dish, too. 

The slaw lasts a while in the fridge, so I treat it like a condiment — I add a scoop here and there to any plate that needs a jolt of flavor. Sauerkraut is fermented and full of bacteria that are good for your gut (as a nice symbiotic bonus, cabbage is a good source of prebiotic fiber, which feeds those very bacteria to help them thrive). 

Like all traditional krauts, Flanagan Farm’s products are loaded with cabbage. Take a crunchy cabbage slaw a step further in the cruciferous department by adding a few scoops of salty, tangy kraut. It mixes nicely with the other shredded and sliced ingredients, like carrots and scallions. 

I dress a summer slaw in a bright vinaigrette, and the sauerkraut brine adds natural acidity, which I temper with olive oil, a squirt of honey, and a dollop of Dijon mustard. If you’re more of a mayo person, the tangy slaw plays just as well with classic creamy dressings. Just remember that sauerkraut is naturally salty, so be sure to taste your slaw before seasoning. 

What’s your secret ingredient for the best summer slaw? Tell us about it in the comments below.