Salad with sauerkraut and bell pepper

1 serving

10 minutes

This salad is a simple yet surprisingly harmonious combination of traditional sauerkraut and fresh bell pepper. Inspired by European cuisine, it carries notes of ancient recipes where cabbage always held a special place. The sour-sweet taste of cabbage, the crunchy texture of the pepper, and the tenderness of iceberg lettuce create a light, refreshing composition. Apple cider vinegar and aromatic unrefined sunflower oil enhance the natural flavors of the ingredients, while orange zest adds a subtle citrus twist. This salad is perfect as a standalone dish or side, especially with meat and fish mains. It not only delights with its taste but also offers health benefits from the vitamins and probiotics found in cabbage.

Energy value per serving

• Calories: 109.2
• Proteins: 4g
• Fats: 5.1g
• Carbohydrates: 13g

Ingredients

• Sauerkraut: 100 g
• Sweet pepper: 1 pc
• Iceberg lettuce: 30 g
• Apple cider vinegar: 5 g
• Orange zest: to taste
• Unrefined sunflower oil: 5 ml

Cooking steps

1. Drain the brine from the cabbage and rinse (if necessary).

   Required ingredients:

   • Sauerkraut: 100 g

2. Cut the pepper into strips.

   Required ingredients:

   • Sweet pepper: 1 piece

3. Tear or cut the iceberg.

   Required ingredients:

   • Iceberg lettuce: 30 g

4. Put everything in a bowl. Mix it.

5. Add apple cider vinegar, unrefined sunflower oil, and orange zest to taste.

   Required ingredients:

   • Apple cider vinegar: 5 g
   • Orange zest:  to taste
   • Unrefined sunflower oil: 5 ml

6. Mix

7. You can add greens (I just didn't have any).