Description
Crunchy sauerkraut and colorful peppers and carrots swim in a sweet cider vinaigrette, melding bright, tangy flavors after hours in the fridge.
Ingredients
- 2 cup sauerkraut
- 1 medium onion
- 1 green bell pepper
- 1 medium carrot
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- 2 tablespoon sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon fresh parsley
Instructions
- Drain and rinse sauerkraut then squeeze out excess liquid and coarsely chop if needed
- Peel onion and carrot then finely chop onion and bell pepper and shred carrot
- In a large bowl combine sauerkraut, chopped onion, bell pepper and shredded carrot
- In a small bowl whisk together oil, vinegar, sugar, celery seed, salt and pepper until sugar dissolves
- Pour dressing over sauerkraut mixture and toss until evenly coated
- Cover bowl and refrigerate for at least two hours or overnight to allow flavors to meld
- Before serving sprinkle with fresh parsley and toss lightly
Notes
- Rinsing sauerkraut reduces its tanginess for a milder flavor
- Adjust sugar and vinegar to suit personal taste preferences
- Salad improves in flavor after chilling for several hours
- Celery seed can be replaced with caraway seeds for a different twist