By irene hayton
Even though we recommend that you limit the amount of salads that you eat during cooler weather, it’s okay to include this one in your diet because the cabbage is fermented, so it’s easier to digest and not too cooling. This recipe is from Eating Alive II.
- 2 cups (500 ml) chopped sauerkraut
- ¼ cup (50 ml) grated carrot
- 3 tablespoons (45 ml) finely chopped sweet red pepper
- 2 to 3 tablespoons (30 to 45 ml) grated or finely chopped red or white onion, to taste
- ¼ teaspoon (1 ml) paprika
- sliced green onions (optional)
Place the sauerkraut in a sieve and rinse with cold water to remove some of the salt; this step is optional as you may wish to use the sauerkraut as is. Drain off some of the liquid and place the sauerkraut in a large glass bowl. Add the remaining ingredients and mix well. Makes 4 servings.
