Sauerkraut Salad Recipe
Sauerkraut Salad A zesty medley of fermented cabbage, crisp veggies, and piquant dressing, delivering a probiotic-rich crunch with a tantalizing sweet-sour harmony.
Equipment
- Mixing Bowls
- Liquid Measuring Cup
- Wooden spoon
Ingredients
- 2 cups sauerkraut
- 1 medium apple (chopped)
- ½ small red onion (thinly sliced)
- 1 large carrot (shredded)
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- ¼ tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- Step 1: Prepare the sauerkraut
- Rinse the sauerkraut under cold water to reduce tanginess (skip this if you prefer stronger flavor). Squeeze out excess liquid using your hands or a clean kitchen towel.
- Step 2: Combine vegetables
- In a large bowl, mix the drained sauerkraut, chopped apple, red onion slices, and shredded carrot.
- Step 3: Make the dressing
- Whisk olive oil, honey, Dijon mustard, and black pepper in a small bowl until smooth.
- Step 4: Toss and chill
- Pour the dressing over the salad. Mix thoroughly. Let it sit in the fridge for 10 minutes to blend flavors.
- Step 5: Finish and serve
- Stir in fresh parsley just before serving. Taste and add a pinch of salt if needed.
Notes
For a nutty crunch, add walnuts. If you don’t have sunflower oil, olive oil works too.