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🥗 Crunchy Apple Sauerkraut Salad

192 kcal · 30 min · 4 servings

Ingredients

• 500 g Sauerkraut
• 1 Boskop apple
• 4 tbsp lemon juice
• 1 red bell pepper
• 3 spring onions
• 3 tbsp vegetable oil
• 3 tbsp sunflower seeds
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the apple and cut it into four pieces.
2. 2. Remove the core from the apple pieces.
3. 3. Slice the apple pieces into thin wedges.
4. 4. Drizzle two tablespoons of lemon juice over the apple wedges to prevent browning.
5. 5. Place the sauerkraut in a bowl.
6. 6. Loosen the sauerkraut with two forks.
7. 7. Mix the apple wedges into the sauerkraut.
8. 8. Cut the pepper in half lengthwise.
9. 9. Remove the core and white inner membranes from the pepper.
10. 10. Wash the pepper thoroughly.
11. 11. Cut the pepper into very small cubes.
12. 12. Slice the spring onions into thin rings.
13. 13. Add the spring onion rings and pepper cubes to the sauerkraut mixture.
14. 14. Whisk the remaining lemon juice with the oil, salt, and pepper to make a dressing.
15. 15. Toss the salad with the dressing to ensure it is well seasoned.
16. 16. Toast the sunflower seeds in a non-stick pan without adding extra oil.
17. 17. Toast the seeds until they are lightly golden brown.
18. 18. Sprinkle the toasted seeds over the finished salad.

Nutrition per serving

• kcal: 192
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 15 g