This is a stupidly simple raw salad, where sauerkraut shines as the star of the plate. Juicy & tangy, the ‘kraut acts as the salad dressing too, giving frisk & freshness to the raw finely chopped vegetables. Good for your gut & happy on your palate, this side salad can easily be doubled for a crowd.I used a mandolin to finely slice the vegetables.
1 cup finely chopped cabbage (I used red/purple)
1 medium carrot, finely chopped into rounds, or grated
1 brussels sprout, finely sliced
½ cup roughly chopped coriander/cilantro
generous ½ cup sauerkraut, including a decent slosh of juice *
optional: sprinkle of sesame seeds (mine were black)
dash of sriracha or hot sauce
* I used Be Nourished NZ’s Helena Bay organic raw ‘kraut – it’s made of cabbage, carrot, onion, garlic, ginger & chilli, giving it a wonderful but not too overwhelming spicy kick. It’s the perfect flavour hit for this salad. If your ‘kraut isn’t spicy & you want a bit more flavour, consider using a dash of your favourite hot sauce.
Combine all ingredients in a mixing bowl. Feel free to set it aside for an hour or two, to fully allow the flavours to soak in.
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