Sauerkraut salad with beets and jalapeno
2 servings
20 minutes
The salad of fermented cabbage with beetroot and jalapeño is a vibrant and spicy dish rooted in Russian culinary traditions. It combines the rich tang of fermented cabbage, the sweetness of beetroot, and the heat of jalapeño, creating a harmony of flavors that refreshes and stimulates the appetite. Olive oil adds smoothness, while garlic and herbs provide aromatic depth. This salad not only delights the palate but also offers health benefits due to the probiotic properties of cabbage and antioxidants in beetroot. It pairs well with meat dishes or serves as a standalone vitamin-rich snack for those who appreciate bold flavors and healthy eating.
1
Transfer the cabbage to a deep bowl.
- Sauerkraut: 500 g
2
Finely chop the green onion.
- Spring onion: 20 g
3
Separate the basil leaves from the stem and chop finely.
- Green basil: 1 sprig
4
Add basil and onion to the cabbage.
- Green basil: 1 sprig
- Spring onion: 20 g
5
Cut the beet into small sticks.
- Boiled beetroot: 50 g
6
Add beetroot to the cabbage.
- Boiled beetroot: 50 g
7
Chop the garlic finely.
- Garlic: 12 g
8
Add garlic to the salad.
- Garlic: 12 g
9
Chop the jalapeño finely.
- Jalapeno pepper: 20 g
10
Add jalapeño to the salad.
- Jalapeno pepper: 20 g
11
Season with olive oil.
- Extra virgin olive oil: 5 tablespoon
12
Mix, transfer to a plate, and serve.
