Sauerkraut Salad
This classic Sauerkraut Salad is a tangy, crunchy, probiotic-rich side dish made with homemade fermented cabbage, thin-sliced onions, dill, and nutty sunflower oil. Ready in minutes, this side salad can be made with store-bought sauerkraut too. Vegan, gluten-free, and bursting with traditional Eastern European flavor!
Ingredients
- 4 cups Fermented Sauerkraut (Kvashenaya Kapusta)
- 1 small Red/White Onion (or can use Green Onions)
- 4 tablespoons Cold Pressed Sunflower Oil
- 1/2 teaspoon Sugar (optional) (if too sour)
- Ground Black Pepper (to taste)
- chopped fresh Dill (to taste)
Instructions
- 1
Prepare Sauerkraut - if too sour or salty, rinse Sauerkraut (Kvashenaya Kapusta) under cold water. Squeeze excess liquid.
- 2
Prepare Onion - thinly slice onion into half rings or cubes.
- 3
Mix - combine Sauerkraut, Onions and Dill in a bowl. Generously drizzle with Cold Pressed Sunflower Oil (for that nutty taste).
- 4
Season and Rest - add Sugar and Ground Black Pepper. Toss gently and rest for 15 minutes for flavors to meld.
- 5
Serve - garnish with Dill or Green Onions and serve cold or at room temperature.
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on petersfoodadventures.com