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Sauerkraut salad with pineapple

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Ingredients for 4 servings:

  • 1 can sauerkraut, drained
  • 2 bell peppers
  • 2 onions
  • 1 can pineapple, drained
  • 100 ml vinegar
  • 100 g sugar
  • 100 ml oil (rapeseed oil)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick salad, great for a party

Bring the vinegar, rapeseed oil, and sugar to a boil and let cool. Trim the bell peppers and peel the onions. Cut both into small cubes and add to the drained sauerkraut. Fold in the drained pineapple and drizzle with the dressing. This salad tastes wonderful the next day, too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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