Austrian Sauerkraut Salad Recipe

Ingredients

Serve 4

• 1 onion, thinly sliced

• 1/4 tsp salt

• 1 lb/500 g sauerkraut, drained and coarsely chopped

• 3 apples, peeled, cored, and cut into bite-size pieces

• 1 tbsp fresh lemon juice

• 1 green bell pepper, seeded, cored, and sliced

• 2 carrots, peeled and shredded 

Dressing:

• 2 tbsp white wine vinegar

• 4 tbsp extra-virgin olive oil

• 4 tbsp crème fraiche

• salt and freshly ground black pepper to taste

• 1 tsp sugar

• 1 tbsp dry white wine (optional)

Method:

1. Sprinkle the onion with salt and let rest for 30 minutes.  Rinse to remove the salt and drain well. This process gives the onions a milder flavor.

2. Place the onion, sauerkraut, and apples in a large bowl and mix with the lemon juice to prevent them from blackening. Add the bell pepper and carrots.

3. Dressing: Shake the vinegar, oil, and crème fraiche in a jar with an airtight seal until well blended. Season with salt, pepper, and sugar. Reseal and shake well.

4. Drizzle over the salad, add the wine, and toss well. Let the salad absorb the dressing for 30 minutes before serving.