Pink Sauerkraut Salad with Mustard Oil
2 servings
7 minutes
Pink sauerkraut salad with mustard oil is a true symphony of flavors and colors. Its bright hue comes from beets, which, combined with the tanginess of cabbage, creates a harmony of freshness and spiciness. Mustard oil gives the salad a distinctive character—slightly spicy yet gentle—while sumac adds a subtle citrus note. This recipe embodies the ideas of modern cuisine by combining traditional ingredients in a new interpretation. It can be served as a standalone dish or as an accompaniment to meat and fish. Thanks to cabbage, it is rich in probiotics, and beets enrich the body with beneficial substances. Such a salad is perfect for boosting immunity and maintaining health. It's not just food—it's a gastronomic delight filled with the flavors of nature.
1
Place the sauerkraut in a deep bowl and add pepper.
- Sauerkraut: 250 g
- Freshly ground black pepper: pinch
2
Then add salt.
- Pink Himalayan Salt: to taste
3
Cut the beet into strips.
- Boiled beetroot: 30 g
4
Combine the ingredients.
- Sauerkraut: 250 g
- Boiled beetroot: 30 g
5
Add sumac.
- Sumac: 0.5 teaspoon
6
Season with mustard oil.
- Mustard oil: 1 tablespoon
7
Add sunflower oil.
- Sunflower oil: 1 tablespoon
8
Cut the onion into half rings.
- Red onion: 0.5 head
9
Add it to the salad.
- Red onion: 0.5 head
10
Then add the finely chopped garlic.
- Garlic: 2 cloves
11
Mix and serve.
- Sauerkraut: 250 g
- Boiled beetroot: 30 g
- Red onion: 0.5 head
- Garlic: 2 cloves
- Mustard oil: 1 tablespoon
- Sunflower oil: 1 tablespoon
- Sumac: 0.5 teaspoon
- Freshly ground black pepper: pinch
- Pink Himalayan Salt: to taste