Sauerkraut Salad Widow Bolte
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sauerkraut, fresh
- 2 carrot (s)
- 1 jar pickled cucumber (s), approx. 330 g each
- 2 onions)
- Possibly chilli pepper (s), medium hot, from the glass, approx. 2 - 4
- 1 tablespoon honey
- 1 tablespoon rapeseed oil
- 1 teaspoon mustard seeds
- pepper
- Caraway
- turmeric powder, for the color
Print Recipe
Pin Recipe Instructions
- Put the sauerkraut - not from the glass, it should be loose, fresh cabbage from the stand - in a bowl. Slice or cut the onions into thin slices. Roughly grate the carrots and cut the pickles into small pieces. If you like it a little hotter, you can also cut the chilli peppers and add them.
- Then everything is mixed with rapeseed oil, mustard seeds, caraway seeds, pepper, some cucumber broth and the honey. If necessary, you can add 1 teaspoon of turmeric, this gives the dish a nice yellowish color.
- If you don`t use everything up right away, you can fill the salad in screw-top jars and keep it in the refrigerator for several days.
- Sauerkraut is rich in vitamins A, B, C and minerals, so together with the cabbage vegetables it is an important local vitamin C supplier, especially in winter. Sauerkraut is low in calories, around 80 kJ (19 kcal) per 100 g.
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