Sauerkraut Salad 2

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.

Serves 6