Salad of sauerkraut and seasonal vegetables
2 servings
15 minutes
The salad of fermented cabbage and seasonal vegetables is a harmony of freshness and light sourness, born from the combination of fermented and crunchy ingredients. Fermented cabbage, one of the oldest methods of preserving vegetables, enriches the dish with pleasant spiciness, while fresh tomatoes, radishes, and cucumbers add brightness and juiciness. Herbs like cilantro and dill bring aromatic freshness, while garlic adds a hint of spice. Dressed with sunflower oil, this salad is not only tasty but also healthy due to its richness in vitamins and probiotics. It can be served as a standalone dish or as a refreshing side to meat and fish, as well as used as a light appetizer that awakens the appetite. A great choice for those who appreciate natural and balanced flavors!
1
Put the cabbage in a salad bowl.
- Sauerkraut: 200 g
2
Slice the tomatoes thinly.
- Cherry tomatoes: 5 piece
3
Add tomatoes to the cabbage.
- Cherry tomatoes: 5 piece
4
Chop the cilantro.
- Coriander: 0.5 bunch
5
Chop the dill.
- Dill: 3 sprigs
6
Add chopped greens to the salad.
- Coriander: 0.5 bunch
- Dill: 3 sprigs
7
Thinly slice the radish and add it to the salad.
- Radish: 4 pieces
8
Add chopped cucumber.
- Cucumbers: 1 piece
9
Finely chop the garlic and add it to the other ingredients.
- Garlic: 2 cloves
10
Dress with oil, mix, and serve.
- Sunflower oil: 1 tablespoon