Tuesday, 19 February 2008

Three Sauerkraut Salads

Sauerkraut is a very versatile ingredient, being good hot or cold, plain or mixed with other ingredients be they meat or vegetable. And of course, there's always sticking your head into the fridge and forking it directly from the jar into your mouth. Yum.

I was lucky to be given a nice large jar of homemade sauerkraut this year, since I didn't make any. I hope to make some next fall; it's on my to-do list. If you are not so lucky and must buy sauerkraut, be sure to buy it either sealed in a plastic bag or in a glass jar. Don't get it in a tin (which I don't believe will be local anyway) unless you are particularly fond of the taste of metal.

You may or may not wish to rinse and drain the sauerkraut before you use it. It will depend on how briney it is; taste a little and see what you think before you start.

4 servings
15 minutes prep time for any one

Sauerkraut and Sprout Salad
Kraut & Sprout Salad:

1/2 cup sauerkraut
1/4 cup mung bean sprouts
1/4 cup broccoli sprouts
1/4 cup alfalfa sprouts

Raspberry Apple-Butter Vinaigrette

1 tablespoon apple butter
1 teaspoon Dijon mustard
2 tablespoons hazelnut, almond or walnut oil
3 tablespoons raspberry vinegar
salt & pepper to taste

Mix the sauerkraut and sprouts together, and toss gently in a little of the vinaigrette. I find it easiest to do it with a fork, gently teasing the sprouts apart. They do want to clump, especially the broccoli sprouts. Actually, before I use the broccoli sprouts I trim off the roots, which are a disconcerting shade of grey and tend to form a fairly impenetrable mass. The salad dressing is more than you will need, but it will keep well for a few days in the fridge and is a great dressing whenever you want a touch of fruity sweetness in a salad. Apply it with a light touch or the sprouts will be overwhelmed.

Sauerkraut Salad with Apple and Cabbage
Apple & Cabbage Sauerkraut Salad:

1 leaf red cabbage
2 leaves green cabbage
1 large apple
1 cup sauerkraut
2 teaspoons sugar
1 tablespoon apple cider vinegar
1 tablespoon sunflower seed oil

Wash the cabbage leaves and shred them finely. Wash and grate the apple, including the skin. Mix the cabbages, apple and sauerkraut. Sprinkle over the sugar, vinegar and oil, and toss gently.

Sauerkraut Salad with Carrots and Parsley
Sauerkraut, Carrot & Parsley Salad

1 large carrot
1 cup sauerkraut
1/4 cup minced parsley
2 tablespoons sauerkraut or pickle brine
1/8 teaspoon celery seed, ground
2 tablespoons sunflower seed oil
2 tablespoons sunflower seeds

Peel and grate the carrot. Mince the parsley. Mix the carrot, sauerkraut and parsley and toss with the brine, celery seed and oil. Serve with the sunflower seeds sprinkled over the top.

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