Sauerkraut Salad

Rinse the sauerkraut briefly only if it is very sharp, then squeeze it dry and loosen the strands in a bowl.

Cut the apple, carrot, bell pepper, and onion into small pieces so every bite has crunch and sweetness.

Whisk vinegar, sunflower oil, caraway, salt, and pepper into a bright dressing.

Fold the vegetables and parsley through the sauerkraut, then chill the salad for at least 30 minutes.

Taste again before serving and adjust with a little vinegar or oil so the cabbage stays lively but balanced.