📖 Instructions

1. First, prep your ingredients. Wash and thoroughly dry your cabbage. Using a sharp knife or a food processor fitted with a shredding blade, shred the cabbage into thin ribbons. Don't rush this part, thinly shredded cabbage is key for a perfect texture.
2. Next, prepare your sauerkraut. If using store-bought sauerkraut, drain it well in a colander to remove any excess liquid. If making your own, ensure it's completely fermented and drained. Roughly chop it into smaller pieces.
3. Now, let's make the amazing lemon vinaigrette! In a small bowl, combine the lemon juice, olive oil, Dijon mustard, honey (or maple syrup!), salt, and pepper. Whisk vigorously until the dressing is emulsified and slightly thickened – a little elbow grease really does pay off here.
4. In your large bowl, gently combine the shredded cabbage and the chopped sauerkraut. Try not to overmix, you want to keep those nice cabbage ribbons whole.
5. Once combined, slowly drizzle the lemon vinaigrette over the cabbage mixture. Using a large spoon, gently toss the coleslaw to evenly coat everything with the dressing. It’s really important to use a light touch to avoid over-mixing, which can lead to a soggy, sad coleslaw.
6. Taste and adjust seasoning as needed. Maybe add a pinch more salt, or a dash more pepper – really let your tastebuds be your guide here!
7. Cover the coleslaw and let it sit for at least 30 minutes in the refrigerator. This allows the flavors to meld together and the cabbage to slightly soften. The longer it sits (up to overnight!), the better it tastes. Trust me on this one!
8. Once ready to serve, give it one final gentle toss and arrange it beautifully on your serving platter. Garnish with fresh herbs like dill or parsley, if desired. Don't forget to take a picture for the Gram!