Preparation

1. ​Prepare the Base: In a large mixing bowl, combine the shredded cabbage, drained sauerkraut, shredded carrot, and sliced red onion. Toss together until well mixed.
2. ​Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or maple syrup), and celery seeds until smooth.
3. ​Combine: Pour the dressing over the cabbage and sauerkraut mixture. Toss thoroughly to ensure all vegetables are evenly coated.
4. ​Season: Taste the coleslaw and add salt and black pepper as needed. Since sauerkraut is naturally salty, taste it before adding extra salt.
5. ​Chill: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly.
6. ​Serve: Give the slaw one final toss before serving. It can be kept in an airtight container in the refrigerator for up to 3 days.