This salad turned out WAY better than I expected. I’ve been thinking of new ways to use sauerkraut and so I googled sauerkraut salad. Many recipes came up and most had a ton of sugar. I’m talkin’ 4 cups sauerkraut to 1.5 cups sugar.
I’ve augmented this recipe from somebody’s Great-Grandma Dixon to make it super probiotic and super tasty.
I found this tasted best after marinating overnight. It will also last for a long time in the fridge. My partner loved it in his lunches. I hope you will love it too. 🙂
Kombucha Sauerkraut Salad:
1 quart sauerkraut, drained (4 cups)
1 onion chopped
2 stalks of celery chopped
1 large carrot chopped
1 bell pepper chopped, I used red
1 tsp mustard seed
1/4 cup to 1/2 cup sweetener depending on your tastes; I used maple syrup and stevia.
3/4 cup oil (I used grapeseed, olive and hemp)
1/2 cup of well fermented Kombucha or vinegar
1 can of pimento peppers or green chilies, found in Mexican food section (4 oz.)
Mix all ingredients together. Voila!