Tangy Slaw With Sauerkraut And Apples - cooking recipe

Ingredients

3 cups sauerkraut, drained (liquid reserved)
4 cups green cabbage, cored and shredded (about 1/3 of a medium head)
1/2 green apple, thinly sliced and halved crossswise
1/4 cup seedless raisin
1/4 cup dried cranberries
cider vinegar, if needed
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preparation

In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.
In a smaller bowl, whisk together 1/2 cup of the reserved sauerkraut liquid (make up any difference with cider vinegar), oil, salt and pepper.
Pour dressing over slaw and toss to coat.
Serve within 6 hours for best flavor.