Sauerkraut Salad
2 servings
7 minutes
This sauerkraut salad is a combination of brightness, spiciness, and rich flavor that awakens the appetite. Sauerkraut adds a pleasant sourness to the dish, while the combination of garlic, onion, and jalapeño makes it zesty and rich. This dish is perfect for winter when you crave something refreshing and vitamin-rich. The origins of this recipe can be traced back to Eastern European cuisine where cabbage holds an important place in the diet. A special note is added by unrefined sunflower oil that enhances the flavors of the ingredients. This salad can be served as a standalone dish or used as a side for meat and fish dishes. Simple yet expressive, it fits perfectly into an author's culinary style.
1
Clean the garlic.
- Garlic: 10 g
2
Chop it as finely as possible.
- Garlic: 10 g
3
Clean the onion.
- Red onion: 25 g
4
Also chop it finely.
- Red onion: 25 g
5
Finely chop the jalapeño.
- Jalapeno pepper: 25 g
6
Place the sauerkraut in a deep bowl.
- Sauerkraut: 250 g
7
Season with ground pepper.
- Ground black pepper: to taste
8
Add chopped onion, garlic, and jalapeño.
- Red onion: 25 g
- Garlic: 10 g
- Jalapeno pepper: 25 g
9
Fill with oil.
- Unrefined sunflower oil: 2.5 tablespoons
10
Mix and serve.
