Prep time: 00:20
Sauerkraut is pickled, fermented cabbage and a classic German dish. This recipe goes beyond the pure cabbage classic, adding a bit more variety and crunch. Often served with meat, it can easily be flavored and tossed as a quick and nutritious standalone salad. If you love pickles and vinegar-based dressings, give this a try.
If you like to prep in advance, this is an ideal recipe because the flavor is enhanced after setting for a day or two.
Tip: If you are purchasing the sauerkraut, look in the refrigerated section. Avoid canned; refrigerated sauerkraut will taste better and be fresher.
You might also like the kale salad here.
2 cups raw sauerkraut, drained
1/2 cup onions
1/2 cup celery
1/2 cup carrots
1/2 cup cucumbers
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon or to taste sea salt
1/4 teaspoon black pepper
dash celery seed
dash mustard seed
- Slice and dice celery, carrots, and cucumbers.
- Combine all ingredients in a bowl. Toss.
- Add oil, vinegar, and spices. Mix well.
- Flavor is enhanced if left in the refrigerator for at least 1-2 days prior to serving.