Sauerkraut Salad with Asian Touch
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g sauerkraut (fresh, alternatively canned)
- 1 small radish (approx. 250 g)
- 1 large carrot (s)
- 3 spring onion (s)
- 1 clove garlic
- 1 piece (s) fresh ginger, about the size a walnut
- 1 teaspoon sambal oelek
- 2 tablespoon vinegar (mild, e.g. balsamico bianco)
- 5 tablespoon oil (sunflower oil)
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the ginger and garlic and dice very finely or press through a garlic press. Mix the vinegar with salt, sambal oelek and a pinch of sugar and then whip in the oil vigorously. Stir in the ginger and garlic.
- Peel and wash the radish and carrot and cut into fine sticks. Clean and wash the spring onions and cut into fine rings. Mix the sauerkraut (I always blanch it briefly so that it loses some of its often very intense acidity), carrot, radish and spring onions well with the marinade. Then let it steep for about 30 minutes and season to taste again.
- A special side dish goes well with Thai or Chinese bread, but also baguette.
- Instead of sauerkraut, you can also use a tender Chinese cabbage.
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