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Sauerkraut Salad With Carrots And Red Pepper

Published: August 6, 2017 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 10 Minutes
Serves Serves 4-6
Sauerkraut Salad With Carrots And Red Pepper
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Fermented cabbage has 200 times more vitamin C than raw cabbage before fermentation. As per Dr. Natasha Campbell-McBride, MD, “With every mouthful of sauerkraut you’re consuming billions of beneficial microbes which will be killing the pathogens in your gut driving them out and replenishing the beneficial flora in your digestive tract.”

In this healthy sauerkraut salad, the sweet carrots and red peppers contrast beautifully with the tartness of sauerkraut. Serve at barbecues or picnics or in a sandwich for extra flavour and texture and added health benefits. This scrumptious sauerkraut salad is simple to make and will keep for up to two weeks when refrigerated

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Ingredients

  • 796 ml sauerkraut (I used Eden Organic) no additives or preservatives
  • 2 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, thinly sliced
  • 2 tsp. GF marjoram
  • 1 tsp. GF caraway seeds
  • 1 Tbsp. GF pure tomato paste
  • 1 Tbsp. Agave nectar
  • 2 carrots, roughly shredded
  • ¼ cup water
  • ¼ cup chopped fresh parsley

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    Instructions

  • Drain sauerkraut and rinse once. Squeeze dry and set aside in a large glass bowl
  • In a medium size saucepan, sauté onions and bell pepper until soft. About 5 minutes Add marjoram and caraway seeds and stir
  • Add tomato paste, agave, carrots and water. Cover and cook over medium-low heat for 5 minutes. Set aside to cool
  • Add vegetable mixture to sauerkraut and mix until thoroughly combined. Cover and refrigerate overnight
  • To serve, bring to room temperature and top with parsley. This sauerkraut salad will keep for up to 4 weeks when refrigerated

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