Sauerkraut Salad
This sauerkraut salad uses beet, apple, carrot, dill, and caraway to make a bright chilled bowl where fermented cabbage stays crisp and the ruby vegetables add earthy sweetness.
π¨βπ³ Instructions
Squeeze excess brine from the sauerkraut and loosen the strands.
Whisk vinegar, oil, honey, caraway, and pepper into a light dressing.
Fold sauerkraut with beet, apple, carrot, and dill.
Chill briefly so the flavors blend while the apple remains crisp.
Taste and brighten with extra vinegar if needed.
π· Perfect Pairings
Complete your meal with these
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