Ingredients

  • ⅞ kilogram sauerkraut
  • 1 apples, gala cored and diced
  • 170 grams red grapes halved
  • 40 grams cranberries, dried
  • 4 plums in juice drain, halve, pit
  • 1 carrot julienned
  • 6 spring onions finely chopped
  • 3 tablespoons fresh dill chopped
  • 110 milliliters olive oil
  • 1 teaspoon sugar, caster

Directions

1. Drain sauerkraut thoroughly. Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
2. In large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, spring onions and dill. Toss well. Sprinkle with sugar and toss with oil. Taste and add more sugar, if desired. Cover and refrigerate overnight.

Notes
Serving Ideas:Original serves 4.


Categories
Salads
Keywords
Salads
MacGourmet downloadSauerkraut Salad Provençal. To import, drag image to your MacGourmet recipe box.