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Sauerkraut salad
How to cook Sauerkraut salad
Step 1
Squeeze the cabbage from the brine. If it is chopped into very long strips, cut them into 3-4 pieces. Peel beets and apples, grate on a coarse grater. Peel the onion, cut into thin half rings.
Step 2
Mix cabbage, beets, apple and onion in a bowl.
Step 3
Fill with oil and mix.
Sauerkraut salad - FAQ About Ingredients, Baking Time and Storage
Yes, you can! A crisp apple like Honeycrisp or Fuji works well, but you can also use a more tart apple like Granny Smith for a different flavor profile. Adjust the amount slightly to taste if using a sweeter apple.
Yes, canned beets are a convenient substitute. Just make sure to drain them well before grating. The flavor and texture will be slightly different, but it will still be delicious.
This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days. The vegetables may soften slightly over time.
Absolutely! Carrots, celery, or even some chopped bell pepper would be great additions. Consider adding some fresh herbs like dill or parsley for extra flavor.
Yes, this salad is naturally vegetarian and vegan, as it contains only plant-based ingredients. Just be sure the oil you use is plant-based.
It's a great side dish with grilled sausages, roasted vegetables, or even as a topping for sandwiches. It also pairs well with pork or other hearty meats. You can add some toasted nuts or seeds for extra crunch.
Yes, red onion or even shallots can be used in place of the yellow onion. The flavor will be a bit stronger with red onion, so use it sparingly to taste.
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