Winter Salad of Sauerkraut with Bell Peppers
3 servings
15 minutes
Winter salad of sauerkraut with bell pepper is a bright and refreshing dish that adds a touch of freshness and vitamins to the winter table. Sauerkraut, known for its health benefits, gives the salad a slight sourness, while sweet bell pepper adds juiciness and crunch. Onion and dill fill the dish with aroma, and vegetable oil enhances the flavor and binds the ingredients together. This salad pairs perfectly with meat and fish dishes and also works well as a standalone appetizer. Due to its simplicity and natural ingredients, it has become traditional in European cuisine, especially in winter when fresh vegetables are scarce. It can be varied by adding leeks or hot peppers to create new flavor nuances.
1
Chop the sauerkraut (if it's finely shredded, you can leave it as is) and place it in a bowl.
- Sauerkraut: 400 g
2
Wash, clean, and cut the bell pepper into thin strips (the thinner, the better), and add it to the cabbage.
- Sweet pepper: 1 piece
3
Take 1 large onion, peel it and cut it into thin (transparent) half-rings, add dill to the onion (frozen in winter: I have washed and finely chopped), slightly salt and mash with hands (for juice and aroma) and add to the cabbage.
- Onion: 1 piece
- Dill: 100 g
- Salt: to taste
4
Mix everything thoroughly, season with vegetable oil, mix again, and let it sit for 15-20 minutes before serving.
- Vegetable oil: to taste
5
Variations: you can reduce the amount of sauerkraut and add leeks (cut into thin strips) and/or red hot pepper rings (also thin).