Tangy Slaw With Sauerkraut And Apples

• 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

1. In a large bowl, combine drained sauerkraut, cabbage, apple, raisins, and cranberries.
2. 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.
3. Pour dressing over slaw and toss to coat.
4. Serve within 6 hours for best flavor.

sauerkraut, green cabbage, green apple, seedless raisin, cranberries, cider vinegar, extra virgin olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/tangy-slaw-with-sauerkraut-and-apples-499221 (may not work)