Beet, cabbage and kraut salad
This is a pickled salad of vegetables that normally stand on their own. Combined, they make a beautiful and vibrant salad that will accompany any meal.
Servings: 4
Ingredients
- 1 Cup Shredded red cabbage
- 1 Cup Red beets Previously baked, skin on. See notes.
- 1/2 Cup Sauerkraut I use Bubbies organic sauerkraut
- 1 Cup Granny Smith apple Any crisp apple
- 1 Carrot Optional
- 1/4 Cup Umeboshi Plum Vinegar
- 1/4 Cup raisins
Instructions
- Soak raisins in warm water while preparing the rest of the ingredients.
- Soak sauerkraut in water to remove the citric acid while preparing the remaining ingredients.
- Shred cabbage fine - about 1/4" wide strips.
- Peel, core and slice apple(s) into thin slices. Add to soaking sauerkraut to prevent browning.
- Peel and cut beets into small cubes.
- Peel and shred carrot
- Drain raisins, kraut and apples. Add to mixture.
- Place in skillet and add umeboshi plum vinegar for moisture.
- Saute until cabbage is softer but still slightly crisp. About 10 minutes.
- Serve warm or cold.
Notes
Simply place washed and wet beets on a baking sheet and bake at 380 º F for 30 to 60 minutes or until fork tender. Place in bag until ready to use.
This recipe is especially good with a dollop of sour cream. Totally optional and there are vegan options out there.