Sauerkraut Salad Provencal (Kvashennaya Kapusta Provansal)
- Ready In:
- 12hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 (1 lb) packages sauerkraut (do not use canned)
- 1 large sweet red apple, cored and diced
- 1⁄2 cup red seedless grapes, each one cut lengthwise in half
- 1⁄3 cup fresh cranberries
- 4 plums, canned, drained well, cut in half, and pitted
- 1 large carrot, peeled and julienned
- 6 scallions, trimmed and finely chopped (green 0nions)
- 3 tablespoons chopped fresh dill
- 1⁄2 cup olive oil
- 1⁄2 teaspoon sugar (to taste)
directions
- Drain the sauerkraut thoroughly.
- Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
- In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
- Sprinkle with the sugar and toss with the oil.
- Taste and add more sugar, if needed.
- Cover and refrigerate overnight.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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