- 500 grams fresh Sauerkraut
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- Dijon mustard
- freshly ground pepper
- 1 green Bell pepper
- freshly ground colorful freshly ground pepper
Drain the sauerkraut and loosen with a fork.
In a bowl, whisk the vinegar with the honey, mustard and oil. Season with salt and pepper to taste.
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.
Arrange some cress on plates and top with the salad. Serve garnished with the colorful peppercorns.