Sauerkraut Salad with Bell Peppers and Cucumber
with pepper strips and cucumber
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
80
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 80 kcal | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams fresh Sauerkraut
- 2 Tbsps apple cider vinegar
- 1 tsp honey
- Dijon mustard
- salt
- freshly ground pepper
- 1 green Bell pepper
- Cucumber
- Cress
- freshly ground colorful freshly ground pepper
Preparation steps
1.
Drain the sauerkraut and loosen with a fork.
2.
In a bowl, whisk the vinegar with the honey, mustard and oil. Season with salt and pepper to taste.
3.
Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into thin strips. Rinse and thinly slice the cucumber. In a bowl, stir the sauerkraut with the bell pepper, cucuber and dressing.
4.
Arrange some cress on plates and top with the salad. Serve garnished with the colorful peppercorns.
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