This Beetroot, Apple & Mint Probiotic Kraut Salad is another quick salad recipe for the Christmas table. This recipe is the 4th in the series. Be sure to check out the previous blog posts for other delicious recipes by Katrina Kehoe showing you how to easily use our ferments to pimp your salads.
Ingredients
- 410g of Beetroot & Ginger Sauerkraut or Organic Beetroot & Ginger Sauerkraut
- 2 green apples (200g)
- 2 carrots (175g)
- 1/4 red onion (50g)
- 20g mint leaves
Method
Tip kraut juice into a mixing bowl and finely chop kraut solids, then add to the bowl.
Rinse the pack or jar clean and leave it on your dish rack to dry overnight, so you can add it to your soft plastic recycling to return to store or your council collection bin.
Finely chop the remainning ingredients and add to the bowl.
Mix well to combine.
Serve immediately if desired, but it’s best made around 4 hours before (or the day before) as the flavours will have more time to meld.
Enjoy on its own, as a side, in tacos, on sandwiches, rolls or wraps or in any meal that needs a bit more tang and flavour.
This Beetroot, Apple & Mint Probiotic Kraut Salad will keep well in the fridge for weeks. The less air in the container, the longer it will keep.
Enjoy
