Sauerkraut salad with cranberries
2 servings
10 minutes
Cabbage salad with cranberries is a vibrant combination of sour, tart, and spicy flavors embodied in a simple yet elegant appetizer. Sauerkraut, historically valued for its health benefits, adds freshness and a slight tang to the dish while cranberries contribute a subtle berry note that highlights the contrast of flavors. The light aroma of garlic and the heat of black pepper make this salad rich and balanced, while oil adds smoothness and completeness. This dish perfectly complements meat and fish appetizers, serves as an excellent side dish, and is ideal for a winter table reminiscent of traditional Russian preparations. It can be served as an independent dish or as an addition to the main course, bringing warmth and richness of flavors to the meal.
1
Wash and dry the cranberries.
- Cranberry: 10 g
2
Then chop it finely.
- Cranberry: 10 g
3
Place the cabbage in a deep bowl.
- Sauerkraut: 250 g
4
Add cranberry.
- Cranberry: 10 g
5
Chop the onion finely.
- Red onion: 0.5 head
6
Add onion to the salad.
- Red onion: 0.5 head
7
Chop 2 cloves of garlic finely.
- Garlic: 4 cloves
8
Add to the salad. Squeeze the other 2 cloves through a press.
- Garlic: 4 cloves
9
Mix
10
Sprinkle with pepper and dress with oil.
- Ground black pepper: 0.5 teaspoon
- Unrefined sunflower oil: 2 tablespoons
- Milk thistle oil: 1 tablespoon
11
Mix and serve.
