Refreshing sauerkraut salad

Sauerkraut is certainly the healthiest when eaten raw, prepared on a salad. This recipe is a variation on the classic sweet cabbage salads found in old cookbooks.

Preparation steps

Be sure to wash sauerkraut in cold water. If it is very acidic, it can be washed in warm water. Drain it well with your hands and put in a bowl.
Grate carrots on a larger grater (ideal if grated oblong, alla julienne)
Rinse the corn in water and strain
Cut the purple onion into fine cubes
Make a dressing: mix mayonnaise, cream and lemon (if the cabbage is not too sour), generously pepper (optional) and mix well in the salad
Check the spiciness of the salad and, if necessary, finish it to taste

Serving

This salad is ideal for a side dish of dried cold cuts, cooked and baked sausages. Although I am a big opponent of mayonnaise, this way mixed with sauerkraut loses its excessive caloric charge and actually represents the minimum fat, which is needed to season a salad.

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