This fresh take on a traditional Russian dish is the perfect winter salad.
This salad is a take on a traditional Russian winter salad called Vinegret. Typically, you would boil beets, carrots, onion, and potatoes, then chop it all up and mix it with canned peas, sunflower seed oil, and salt. However, I wanted to preserve more nutrients by leaving the beets and carrots raw, and I substituted my homemade Sauerkraut for the potatoes and canned peas that are part of the traditional salad to increase the flavor and probiotic benefit while reducing the starch. I have to tell you that it came out so good! I’m embarrassed to say that I ate almost the entire salad by myself. It’s great as a side dish for the holidays or just because (I enjoy it with some grilled chicken).
One of the things to keep in mind when making this salad is that you either have to make the sauerkraut yourself (which takes 5 days) or find a store that sells good quality sauerkraut. Don’t buy the grey stuff in the bag.
- 2 cups sauerkraut
- 1 medium-large beet, shredded (about 2 cups)
- 2 large carrots, shredded (about 2 cups)
- 1/4 red onion, thinly sliced
- 1 tbsp sunflower seed oil or canola oil
- 1/2 tsp pink salt (or to taste)
Mix everything in a bowl. When salting, keep in mind that the sauerkraut is salty so taste the salad before and while adding salt. Refrigerate in between servings.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)