I love this quick on-the-go salad as it literally requires not much more than transferring the probiotic-rich sauerkraut into a serving bowl. This is often my go-to quick dinner or lunch. You can have it over a slice of a gluten-free bread, a bowl of grains like rice or quinoa or with a piece of meat.
If you are joining us for Cooking for Balance full program, you will learn how to make your own sauerkraut as well as many other fermented and cultured food like kvass (delicious beet juice), coconut kefir, ginger ale (the real thing) and more.
Time to make: 10 minutes
Equipment: Grater (optional)
1 cup of sauerkraut (be sure to get one in the fridge section of the store, not on a shelf. It should never contain vinegar)
1 carrot, grated
1 tsp of cumin or caraway seeds
1 tbsp olive oil or flaxseed oil
How to Make
- Heat up a frying pan and roast cumin seeds till fragrant (do not burn)
- Toss sauerkraut, carrot, cumin seeds and oil in a bowl
- If you need more fat/oil to digest it better, go ahead and add more.