Food Recipes Carrot-Apple Slaw Be the first to rate & review! Already fermented sauerkraut brings a wallop of pickle-y flavor 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. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Updated on October 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 5 mins Total Time: 35 mins Yield: 8 serves Ingredients 2 cups grated carrots (from 2 large carrots) 1 small Granny Smith apple, cut into matchsticks (1½ cups) 1 cup undrained refrigerated sauerkraut ½ cup thinly sliced red onion (from 1 small onion) ½ cup golden raisins 1 tablespoon olive oil 1 tablespoon chopped fresh cilantro, plus more for garnish ½ teaspoon kosher salt ¼ teaspoon ground ginger ¼ teaspoon freshly ground black pepper Directions 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. Rate it Print