Fresh sauerkraut salad is one our winter favorites and is fast and easy, once you have the sauerkraut of course. As many know, my husband Keane makes wonderful kraut. If you’d like to see this instructional YouTube and learn to make sauerkraut in a gallon jar. Since we don’t want to destroy probiotics by cooking, a salad is our favorite way to use this. Don’t be afraid of changing some ingredients to reflect what you have on hand. As I write I’m eyeing a tray of Fuyu persimmons and may add a couple of those in a few days. The joy of a good fresh salad is each one is a bit different and indeed each bite is different.
2 cups fresh sauerkraut, drained
1 apple, chopped & unpeeled
1 /2 cup chopped celery
2 tablespoons or more parsley
1/4 cup dried cranberries
1 tablespoon olive oil
Preparation: Mix the above ingredients and it’s ready to serve. Any leftovers will keep one to two days under refrigeration. Don’t add salt until you have tasted as sauerkraut contains a good amount of salt.