Sauerkraut and Apple Salad blends tart Granny Smith apples with sauerkraut in a light mustard dressing.
5 Ingredients or less?
Normally I automatically shoot for minimal fuss and few ingredients. So why was it so hard to come up with a recipe for this week’s Sunday Supper?
Because I waited until the last minute and so many good ideas were taken! You will agree when you see this week’s contributor list!
In the meantime, I made a salad you will like if sour, tart and sweet together is your thing. A mingling of German-style goodness.
Here’s your five: sauerkraut, Granny Smith apples, brown mustard, cider vinegar and a bit of sugar.
Since oil, water and salt and pepper were not included in the count I jumped on it!
Cold sauerkraut may put some people off a bit. That’s okay, it works on hot foods too! It tasted great on my beef brats last night. 😉
- 1 cup drained fresh sauerkraut (not canned)
- 1/2 cup Granny Smith apple slivers
- 1 Tablespoon olive oil
- 1 teaspoon brown mustard
- 1 teaspoon sugar
- 1/2 teaspoon apple cider vinegar
- salt and pepper to taste
- Blend sauerkraut and apples.
- Whisk together dressing ingredients. Pour over sauerkraut and apples. Let marinate for at least an hour before serving.
Adjust the sugar to suit your individual taste.
Special thanks to T.R. of Gluten Free Crumbley for hosting this event!
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