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.
1
Drain the brine from the cabbage and rinse (if necessary).
- Sauerkraut: 100 g
2
Cut the pepper into strips.
- Bell pepper: 1 piece
3
Tear or cut the iceberg.
- 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.
- 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).
