Sauerkraut Salad
Sauerkraut salad turns tangy fermented cabbage into a crisp cold side with beet-tinted cabbage accents, apple, scallion, caraway, all lightly dressed so the bowl stays bright, crunchy, and ready for hearty German-style plates.
π¨βπ³ Instructions
Loosen the sauerkraut strands and squeeze off excess brine without drying them completely.
Cut the crisp vegetables finely so every forkful has color and crunch.
Whisk vinegar, oil, honey or sugar, seed spice, salt, and pepper into a light dressing.
Toss the sauerkraut and vegetables with the dressing, then chill until cold.
Stir before serving and finish with fresh herbs.
π· Perfect Pairings
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