Prep 15 mins
Cook 0 mins
I know this sounds like a strange combination, but it's actually quite good! It's a nice, light salad, with the slightly vinegary taste of the rinsed sauerkraut contrasting nicely against the cool sweetness of the pudding. It tastes similar to carrot and raisin salad. Give it a try!
- Drain the sauerkraut and place in a large bowl.
- Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
- Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
- Make the pudding according the package directions (You can use regular, or sugar free pudding for lower calorie, diabetic, and lowcarb menus).
- When it has begun to set, add the lemon rind (Rind from lime could be a good addition, as well!).
- Coarsely chop the pistachios and pecans- a food processor works well for this.
- Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
- In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and honey, and stir well.
- Pour into a serving container and chill in refrigerator for at least an hour before serving.
I tried this and it was better than I thought it would be. It was sort of like carrot and raisin salad, but with a little vinegar kick. Good!
This is really great! Such a cool and crunchy taste, I really enjoyed it. Thank you again, Julesong for coming up with this delectable dish!