Ingredients:

  • 2 cups sauerkraut, drained (about 300 g)
  • 1 medium carrot, grated (about 100 g)
  • 1/2 red bell pepper, diced (about 75 g)
  • 1/4 red onion, finely chopped (about 40 g)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar (or honey, optional)
  • Salt and pepper to taste

Instructions:

  1. Grate the carrot, dice the bell pepper, and finely chop the onion.
  2. In a mixing bowl, combine the sauerkraut, grated carrot, diced bell pepper, and chopped onion.
  3. In a small bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and pepper.
  4. Pour the dressing over the salad ingredients and toss to combine evenly.
  5. Gently fold in the fresh dill.
  6. Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld.
  7. Taste and adjust seasoning if needed before serving.