Friday, September 2, 2011

German Sauerkraut Slaw with Sweet Vinaigrette

Do I have a treat for you! I recently served this great salad with my Cowboy Beans (see my blog posting of the same name, July 29, 2011), and the result was magical! The two were a perfect pairing - and an easy supper to make. This tasty salad has plenty of antioxidants - and no “sauerkraut” taste.
German Sauerkraut Slaw with Sweet Vinaigrette:
To Make the Salad:
3 cups sauerkraut, rinsed and drained
⅓ c. diced celery
2 c. grated carrots (2 medium carrots)
2 medium red-skinned apples, unpeeled, cored, and diced
¼ c. frozen peas, uncooked
To Make the Sweet Vinaigrette:
¾ c. granulated sugar
½ c. canola oil
½ c. white vinegar

Combine sauerkraut, celery, carrots, and apples. Blenderize or shake together sugar, oil, and vinegar. Pour over salad, tossing well. Cover and refrigerate at least 2 hr., allowing sweet-and-sour flavors to blend. Drain off excess vinaigrette before serving. Serves 8.

Drain sauerkraut well

Grate 2 large carrots

Core and chop unpeeled apples 

Measure oil and vinegar for Sweet Vinaigrette

Serve and enjoy!

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