in Austria

Sauerkraut salad with linseed and caraway

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Ingredients for 4 servings:

  • 500 g sauerkraut, not drained
  • 4 tsp linseed oil
  • 2 apples
  • 5 tbsp apple cider vinegar
  • some agave syrup or erythritol
  • 1 ½ tsp caraway seeds
  • 1 lemon(s), the juice
  • 2 cl apple juice
  • 5 tsp flaxseed
  • pepper

Instructions

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

Home remedies for digestive problems!

Squeeze the lemon. Then grate the apples and place them in a bowl. Immediately pour the lemon juice over the grated apples. Add sauerkraut and all the remaining ingredients. It goes well with pumpernickel or wholemeal bread. Tip: While I always eat the salad cold, the rest of my family also enjoys it warm—depending on their preference. The agave syrup can be replaced with honey, but then the salad is no longer vegan.

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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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