Asian sauerkraut salad

Name: Asian sauerkraut salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g loose sauerkraut (alternatively 1 850 ml can); 1 large carrot; 250 g Radish; 1/2 bunch Spring onions; 1 walnut-sized piece of ginger; 1 Garlic clove; 1-2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 1 TEASPOON Sambal Oelek; 1 TABLESPOON Sugar; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g loose sauerkraut (alternatively 1 850 ml can)
1 large carrot
250 g Radish
1/2 bunch Spring onions
1 walnut-sized piece of ginger
1 Garlic clove
1-2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
1 TEASPOON Sambal Oelek
1 TABLESPOON Sugar
2 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Drain the sauerkraut. Peel and wash the carrot and radish and cut into fine sticks. Clean and wash spring onions and cut into thin diagonal rings. Put sauerkraut, carrot, radish and spring onions in a bowl. Peel ginger and garlic and chop finely. Mix vinegar, salt, Sambal Oelek and sugar.
2
Whip the oil into a bowl. Add ginger and garlic to the marinade and mix with the vegetables. Leave to stand for 30 minutes. Season to taste again. Place the sauerkraut salad in a bowl and serve garnished with parsley
3
Waiting time approx. 30 minutes