Ingredients

• 2 tablespoons unsalted butter
• 1 large carrot (3 1/2 oz.), cut into matchsticks (about 1 1/2 cups)
• 1 small head green cabbage, thinly sliced (about 4 cups)
• 1/2 cup golden raisins
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white miso
• 1 tablespoon whole-grain mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (about 7 1/2 oz.) raw fermented red cabbage sauerkraut, such as Wildbrine
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped unsalted roasted almonds

Preparation

1. Melt butter in a large skillet over medium-high heat. Add carrot; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add cabbage; cook, stirring occasionally, until beginning to soften, 1 to 2 minutes. Remove from heat; let cool. Stir in raisins.

2. Whisk together oil, miso, mustard, vinegar, salt, and pepper in a medium bowl. Add cabbage mixture, sauerkraut, parsley, and cilantro; toss to coat. Sprinkle with almonds.