Try this easy salad that mixes a traditional fermented food with a fresh vegetables, cashews and raisins. Buy organic ingredients, if possible.
1 container sauerkraut (500 ml) or homemade sauerkraut
2 medium carrot, peeled and grated
1 stalk celery, sliced
1/2 cup Thompson raisins
1/4 cup cashews, lightly chopped and lightly roasted
3 tbsp fresh dill
1 1/2 tablespoons olive oil
1/2 tablespoon apple cider vinegar
1/2 tsp mustard or 1/4 tsp dry mustard powder.
Pepper to taste
Note: Extra salt is not needed for this salad as there is enough saltiness in the sauerkraut.
Place the cashews on a tray. Bake for 12 minutes at 275 degrees F. Let cool. Drain the sauerkraut and place it in a bowl. Add the carrots, celery, dill and cashews. Mix the dressing ingredients and add to the vegetables. Toss. Season with pepper. Serve or store in the refrigerator until ready to serve.