This sweet, nutty coleslaw made from traditional German sauerkraut is rich and creamy. It’s so simple to make yet truly addictive!
Toast the wheat germ in a skillet over medium-high heat, stirring constantly, until browned and fragrant, about 5 minutes. Pour wheat germ onto a plate, and set aside to cool. Place yogurt, peanut butter, and sugar into a blender, and blend until smooth.
Toss sauerkraut with peanut dressing; refrigerate for 30 minutes to allow the flavors to blend. Toss with toasted wheat germ just before serving.
Per Serving: 165 calories; protein 5.8g; carbohydrates 23.6g; fat 6.3g; cholesterol 1.5mg; sodium 422.1mg.