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Sauerkraut salad with mung bean sprouts

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Ingredients for 2 servings:

  • 300 g sauerkraut
  • 4 slices of pineapple
  • 2 tbsp oil (sunflower oil)
  • 1 bell pepper(s), green
  • 1 apple
  • 2 tbsp sprouts (mung beans), germinated

Instructions

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

Tear apart the sauerkraut, cut the pineapple slices into small pieces. Dice the bell pepper and apple as well. Add everything to the cabbage. Add the mung bean sprouts and oil, and mix everything gently but thoroughly. It’s a vitamin-rich dish that’s very easy to prepare and tastes great. I grow the sprouts myself: Soak 1 tbsp. mung beans (germinating, preferably organic!) in cold water overnight. Drain in a sieve, rinse with water, and place in a light-permeable bowl. Cover with foil. Rinse in the sieve every day and return them to the bowl while still moist, until the sprouts are about 1/2 – 1 cm long (after about 3 days).

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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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