Russian Sauerkraut Salad

Probiotic-rich sauerkraut combined with fresh carrot, red onion, and apple provides a light, digestion-friendly side dish that meets calorie and protein targets nicely.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g sauerkraut, lightly drained · 240 kcal in the whole recipe
• 50 g carrot (approx. 1/2 small), grated · 20 kcal in the whole recipe
• 40 g green apple (approx. 1/2 small), cored and grated · 21 kcal in the whole recipe
• 135 g red onion (1 medium), thinly sliced · 54 kcal in the whole recipe
• 2 g sunflower oil (approx. 1/2 tsp) · 18 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 0 g sugar (omitted for optimal calorie target)
• Pinch of black pepper

Method

1. Drain and lightly squeeze the sauerkraut to remove excess brine, then place it in a large salad bowl.

   

2. Peel and grate the carrot and apple, finely slice the red onion, and chop the fresh dill.

   

3. Add the carrot, apple, red onion, dill, sunflower oil, and a pinch of black pepper to the bowl with sauerkraut.

   

4. Toss all ingredients well until combined, refrigerate for 10 minutes to allow flavors to meld, and serve chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.