Kraut Salad Recipe Video
Ingredients
| Savoy cabbage/Cabbage | 1⁄4 | |
| Cabbage | 1⁄2 (Regular Variety) | |
| Cabbage | 1⁄2 (Regular Variety) | |
| Cabbage | 1⁄2 (Regular Variety) | |
| Pure olive oil | 4 Tablespoon | |
| Apple cider vinegar | 1⁄2 Cup (8 tbs) (5% Acidity, Look For Whitehouse Brand) | |
| Salt and pepper | To Taste | |
| Salt | To Taste | |
| Salt | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 399 Calories from Fat 270
% Daily Value*
Total Fat 31 g47%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 857.6 mg35.7%
Total Carbohydrates 30 g9.8%
Dietary Fiber 13.3 g53.2%
Sugars 14.9 g
Protein 7 g14.7%
Vitamin A 32.4% Vitamin C 293.3%
Calcium 19.4% Iron 13.5%
*Based on a 2000 Calorie diet
Directions
1. Using a shape knife cut and discard the core of the cabbage.
2. Slice the cabbage in thin strips or use a mandolin.
MAKING
3. In a bowl, put the cabbage, salt, olive oil, black pepper and cider vinegar.
4. With your hands, stir and toss to mix all the ingredients. and allow to sit for at least 1 to 2 hours.
SERVING
5. Serve with some pork chops, or as desired.
TIPS
This salad will last unrefrigerated for at least 6 hours due to low PH (high acid).
Editors Review
The Germans love their greens and knows how to eat them too. And this classic kraut salad is a classic example of the. Chef Keith Snow shares a delectable salad recipe that isn't just quick and easy, but also packs in a good deal of taste and nutrition too.Chef
