Ingredients
Equipment
Method
- Drain 1 cup sauerkraut but don't rinse it, and set aside. Chop ¼ red bell pepper, ⅛ sweet onion and 1 stalk celery.
- Place the sauerkraut and chopped vegetables in a large mixing bowl, add 1 tablespoon olive oil, 1 ½ teaspoons apple cider vinegar, 1 ½ teaspoons white sugar (or more to taste), ½ teaspoon caraway seeds, a pinch sea salt and a pinch freshly ground black pepper to taste, and stir to combine well.
- Chill your salad for at least an hour in the fridge to let the flavors meld.
- Serve alongside your main dish or store for later.
Nutrition
Video
Notes
Sauerkraut: You can use fresh, raw sauerkraut found in the produce section or shelf stable sauerkraut found in the condiment aisle, or you can make homemade sauerkraut.
Storage: Sauerkraut salad keeps beautifully in the fridge for up to 1 week. The flavor actually improves after a day or two of melding.
