Russian Sauerkraut Salad – Kapusta Provansal

This is a real vitamin bomb. This salad prepared from a variety of canned fruits and vegetables – sauerkraut, pickled apples, grapes, cranberries, gooseberries, marinated plums or cherries. Dressing was berry vinegar with mustard and vegetable oil.

Now we have become lazy, and if the cabbage is still fermented in many Russian homes, fewer people pickle apples and other fruits. Some pickles are available in stores, but it’s much easier to use fresh or frozen foods now.

Only the foundation remains unchanged – sauerkraut. Use fresh sauerkraut, the kind you find refrigerated. Add three fruits on your taste. Usually it is grape, cranberry and apple – fresh or pickled.

Russian Sauerkraut Salad – Kapusta Provansal

Yield: 1 serving

2/3 cup (100 g) Sauerkraut
1/4 apple, cored and diced
1/4 cup grapes, halved
2 tbsp. cranberries, fresh or frozen
1 tsp. olive oil
pinch of sugar if needed

If sauerkraut is very acidic, rinse it well with cold water and squeeze dry, add sugar to taste. Add apple, grapes and cranberries, mix well. Drizzle with oil.

1 serving is about 112 calories (without sugar)

Russian Sauerkraut Salad – Kapusta Provansal

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