Instead of cranberry sauce, why not pair your Christmas turkey or tofurky with a homemade cranberry kraut salad that you can throw together in literally 5 minutes?
Kraut salads are great because they keep really well compared to fresh salads. You can make this the day before (or even days before) and store it in the fridge.
It has probiotics and natural digestive enzymes which will help keep your tummy in good shape to handle the onslaught of Christmas food and drinks.
Ingredients
454g Traditional Sauerkraut (juice included)
150g dried cranberries
100g pistachio nuts or pepitas
15g fresh mint
Method
Tip kraut juice into a mixing bowl and finely chop kraut solids, then add to the bowl.
Rinse pack clean and leave on dish rack to dry overnight, so you can add to your soft plastic recycling to return to store.
Finely chop the mint and add to the bowl with the rest of the ingredients and mix well to combine.
Serve immediately if desired, but kraut salads are best made around 4 hours before (or the day before) as the flavours will have more time to meld.
Enjoy this cranberry kraut salad on its own, as a side, on sandwiches, rolls or wraps (this is awesome on a leftover turkey sandwich) or in any meal that needs a bit more tang and flavour.
Kraut salads will keep well in the fridge for several days. The less air in the container, the longer it will keep.
Enjoy
