Sauerkraut Vegetable Salad
Finely cut fermented cabbage adds a pickled flavour to this steamed vegetable salad.
4 – 5
4 – 5
(home made or store bought sour cabbage)
raw haricot beans or green pea / chick-pea (350g boiled / canned)
sunflower-seed / olive oil
Salt, as required
Black pepper (ground)
Soak the haricot beans overnight.
Once soaked, wash and boil the haricot beans in salted water until tender.
Thoroughly wash the beetroots, carrots and potatoes.
Boil in a steamer until the vegetables are soft enough to cut.
Once cooked, drain and allow vegetables to cool. (Cooling a beetroot in cold water makes them softer.)
Peel potatoes and cut the beetroot, carrots, and pickled cucumbers into cubes of a similar size.
Add the sour cabbage and cold haricot to the cubed vegetables.
Finally, add oil, salt, and ground black pepper to taste and serve.