Ingredients Jump to Instructions ↓

  1. Serve 4 1 onion, thinly

  2. sliced 1/4 tsp salt

  3. 1 lb/500 g sauerkraut, drained and coarsely chopped

  4. 3 apples, peeled, cored, and cut into bite-size pieces

  5. 1 tbsp fresh lemon juice

  6. 1 green bell pepper, seeded, cored, and sliced

  7. 2 carrots, peeled and shredded

  8. Dressing:

  9. 2 tbsp white wine vinegar

  10. 4 tbsp extra-virgin olive oil

  11. 4 tbsp creme fraiche

  12. salt and freshly ground black pepper to taste

  13. 1 tsp sugar

  14. 1 tbsp dry white wine

Instructions Jump to Ingredients ↑

  1. Method :

  2. Sprinkle the onion with salt and let rest for 30 minutes. Rinse to remove the salt and drain well. This process gives the onions a milder flavor.

  3. Place the onion, sauerkraut, and apples in a large bowl and mix with the lemon juice to prevent them from blackening. Add the bell pepper and carrots.

  4. Dressing: Shake the vinegar, oil, and crème fraiche in a jar with an airtight seal until well blended. Season with salt, pepper, and sugar. Reseal and shake well.

  5. Drizzle over the salad, add the wine, and toss well. Let the salad absorb the dressing for 30 minutes before serving.


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