Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.