Rainbow Kraut Salad
Total Time:1 hour and 20 minutes, 20 minutes active
Raw, unpasteurized sauerkraut and other fermented foods are brimming with beneficial bacteria, and it’s good to eat them regularly. By mixing live kraut into raw vegetables, you’ll add color and flavor to your kraut, and make shredded veggies into a tangy salad.
- 2 cups slivered red cabbage
- 1 large carrot, shredded
- 2 large scallions, diagonally sliced
- 1/2 cup parsley, chopped
- 1 cup live sauerkraut
- 1/4 cup brine from kraut
- 1/2 teaspoon dried dill
- Combine all the ingredients in a large bowl and toss to mix, then pack down into the bowl and let stand for at least one hour and up to four.
- Stir and turn the mixture and serve, or refrigerate for up to 4 days.
This salad is a versatile side or topping for sandwiches and bowls. Any time your meal needs a little zing, try this salad!
25 calories, 0 g. fat, 0 mg. cholesterol, 230 mg. sodium, 6 g. carbohydrate, 2 g. fiber, 1 g. protein