Ingredients
Equipment
Method
- Prep: Drain the sauerkraut but don't rinse it, and set aside. Chop the red pepper, onion and celery.1 cups sauerkraut, ¼ red bell pepper, ⅛ sweet onion, 1 stalk celery
- Mix: Place all of the ingredients into a large mixing bowl and stir to combine well.1 tablespoon olive oil, 1 ½ teaspoons apple cider vinegar, 1 ½ teaspoons white sugar, ½ teaspoon caraway seeds, sea salt, freshly ground black pepper
- Chill: Chill your salad for at least an hour in the fridge to let the flavors meld.
- Enjoy: 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.
