Sauerkraut salad with pickled cucumbers
1 serving
20 minutes
Cabbage salad with pickled cucumbers is the essence of Russian cuisine, steeped in traditions and harmony of flavors. Its base, crispy fermented cabbage, gives the dish a fresh tang that gently complements the spiciness of pickled cucumbers. Aromatic garlic and sharp red onion add a light spiciness, while herbs and arugula provide freshness and brightness. Sumac adds depth with a hint of citrus, and olive oil envelops the ingredients for a delicate texture. This salad is an ideal choice for a light snack or as an accompaniment to a main dish.
1
Chop the onion finely.
- Red onion: 50 g
2
Peel the garlic.
- Garlic: 15 g
3
Chop it very finely.
- Garlic: 15 g
4
Chop the cucumbers finely.
- Marinated cucumbers: 100 g
5
Chop the greens.
- Rocket (arugula): 40 g
6
Place the cabbage in a deep bowl.
- Sauerkraut: 350 g
7
Season with ground pepper.
- Ground black pepper: 0.5 teaspoon
8
Add sumac.
- Sumac: 1 teaspoon
9
Season with olive oil.
- Extra virgin olive oil: 3 tablespoons
10
Add greens.
- Rocket (arugula): 40 g
11
Then add the garlic.
- Garlic: 15 g
12
Add onion.
- Red onion: 50 g
13
Next, add cucumbers.
- Marinated cucumbers: 100 g
14
Mix and serve.
