Go Back
–+ servings
Ruby red sauerkraut coleslaw for Full GAPS with pale pink mayonnaise coating and distinct fresh and fermented cabbage shreds
Ebonie Garnica

Ruby Red Sauerkraut Coleslaw for Full GAPS

Thin fresh cabbage and a smaller portion of ruby-red sauerkraut tossed with homemade mayonnaise and raw apple cider vinegar. A 20-minute rest produces a creamy pink side salad with fresh crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Rest 20 minutes
Total Time 35 minutes
Servings: 4 side servings
Course: Salad, Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces fresh green or white cabbage thinly shredded, about 1/8 inch; the original recipe also gives 2 cups
  • 6 tablespoons completed red cabbage sauerkraut plain red-cabbage ferment
  • 4 tablespoons homemade GAPS mayonnaise classic version; see egg-free option in notes
  • 2 teaspoons raw apple cider vinegar preferably with the mother
  • mineral salt to taste
  • raw honey optional extra sweetness, to taste

Equipment

  • Kitchen scale
  • Sharp knife and stable board or mandoline with holder
  • Small glass dressing bowl
  • Large glass mixing bowl
  • Tablespoon and teaspoon measures
  • Wooden spoon
  • Serving bowl

Method
 

  1. Thinly shred the fresh cabbage to about 1/8 inch. Weigh the amount in the ingredient list and put it in a glass mixing bowl. Measure the completed plain red sauerkraut separately.
  2. Stir the homemade mayonnaise and raw apple cider vinegar, using the quantities in the ingredient list, in a small glass bowl until evenly creamy with no separate vinegar streaks.
    Homemade mayonnaise and raw apple cider vinegar stirred for Full GAPS slaw, with creamy dressing residue on a supported wooden spoon
  3. Add the red sauerkraut and dressing to the fresh cabbage. Toss until the cabbage types are distributed and all shreds have a light coating, including those around the bowl’s bottom and edges.
  4. Allow the mixed slaw to sit for about 20 minutes. Stir again, taste, and add mineral salt as needed. If desired, add only a little raw honey to taste for extra sweetness. Serve as a cool side; refrigerate covered when holding or storing.
    Pink Full GAPS sauerkraut coleslaw after its twenty-minute rest in a glass mixing bowl with dressing and cabbage on the used spoon

Notes

Time: Plan about 15 minutes for slicing and mixing, followed by a 20-minute rest, for 35 minutes total. Begin with completed sauerkraut and prepared mayonnaise.
Yield: Four side servings.
GAPS: Full GAPS. Raw cabbage follows initially tolerated softer raw vegetables in Intro Stage 5, and the mayonnaise ingredients need to have been introduced too. No-Plant GAPS excludes the cabbage solids.
Egg-free choice: Use four tablespoons of mild avocado mayo with its optional yolk omitted. Flavor and tint differ from the photographed classic version.
Honey: Extra honey is optional and omitted in the photographs. The linked classic mayonnaise contains honey in its own recipe; mild avocado mayo provides a honey-free choice.
Storage: Keep covered in the refrigerator and stir before serving. Make close to the meal for the freshest cabbage crunch. Longer holding can loosen the dressing.

Tried this recipe?

Let us know how it was!