German cuisine · Salads & Mezze

Sauerkraut Salad with Pineapple and Bell Pepper

Fresh, raw sauerkraut mixed with pineapple chunks, red bell pepper, and onion into a sweet-and-sour salad.

Ingredients · for 4 servings

• 500 g sauerkraut
• 200 g pineapple chunks
• 1 red bell pepper
• 1 onion
• 4 tbsp sunflower oil
• 2 tbsp pineapple juice
• 1 tsp sugar
• 1 tsp caraway seeds
• Salt, pepper

Instructions

1. Place the sauerkraut in a colander, catch the brine, and cut the cabbage into shorter pieces with kitchen scissors so it is easier to eat.
2. Loosen the cabbage apart with your hands until no dense clumps remain, so it absorbs the dressing evenly.
3. Deseed the bell pepper and cut into fine strips, finely dice the onion, and drain the pineapple chunks, catching 2 tbsp of the juice.
4. Whisk together oil, pineapple juice, sugar, caraway, salt, and pepper, and blend in 2 tbsp of the reserved sauerkraut brine to make a dressing.
5. Thoroughly mix the cabbage, bell pepper, onion, and pineapple with the dressing and let steep, covered, for 30 min.
6. Taste again before serving and balance with a little more sugar if the cabbage is very sour.