Salad with squid and sauerkraut
3 servings
15 minutes
Salad with squid and sauerkraut is a harmonious blend of marine freshness and tangy sourness. Its roots trace back to Russian cuisine, where salted and pickled products traditionally play an important role. Tender pieces of squid with a mild flavor pair perfectly with crunchy and refreshing cabbage, while red onion adds a slight sharpness. The olive oil dressing enriches the dish, enhancing the natural shades of the ingredients. This salad is ideal as an appetizer or light side dish, especially in cooler weather when you crave something warming yet not heavy. Served chilled, it further reveals its rich flavor.
1
Boil the squid in boiling water for 3 minutes, cool, and cut into strips.
- Squid: 3 pieces
2
Finely chop the red onion, mix it with sauerkraut, and drizzle with 3 tablespoons of olive oil. Add squid, salt, and sugar to taste, and mix. Serve chilled.
- Red onion: 1 head
- Sauerkraut: 200 g
- Squid: 3 pieces
