Sauerkraut with vegetable oil and onions

2 servings
5 min

How to make a salad from sauerkraut, onions and vegetable oil? Prepare all listed products. Which oil is best used? Olive, vegetable, linseed or unrefined oil is perfect for the recipe.

Peel the onion from the husks, rinse and dry with napkins. For salad, red onion, white, shallot or ordinary bulb is ideal. These varieties taste milder and are ideal for salads. Cut the onions into thin half rings, quarter rings, feathers or small cubes, as you like.

If you have too sour sauerkraut, then rinse it in cold water and squeeze it (I usually do not). Send the cabbage and finely chopped onions to a deep bowl.

Rinse the greens, dry with paper napkins to get rid of excess moisture and cut finely. What greens is better to take? Dill, green onion or parsley is ideal for lettuce. You can also use several types of greens at the same time.

Pour oil over the top and mix everything thoroughly. Let the salad brew at room temperature for 10-15 minutes, stir again and sprinkle with crushed herbs.