Julie's Pistachio-Sauerkraut Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I know this sounds like a strange combination, but it's actually quite good! It's a nice, light salad, with the slightly vinegary taste of the rinsed sauerkraut contrasting nicely against the cool sweetness of the pudding. It tastes similar to carrot and raisin salad. Give it a try! Ingredients:
14 ounces sauerkraut, rinsed |
1 (1 ounce) package instant pistachio pudding mix |
1/2 teaspoon dried grated lemon rind or 2 teaspoons fresh grated fresh lemon rind |
1/2 cup coarsely chopped pistachios |
1/2 cup coarsely chopped pecans |
1/4 cup dried currant |
1 tablespoon honey |
Directions:
1. Drain the sauerkraut and place in a large bowl.
2. Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
3. Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
4. Make the pudding according the package directions (You can use regular, or sugar free pudding for lower calorie, diabetic, and lowcarb menus).
5. When it has begun to set, add the lemon rind (Rind from lime could be a good addition, as well!).
6. Coarsely chop the pistachios and pecans- a food processor works well for this.
7. Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
8. In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and honey, and stir well.
9. Pour into a serving container and chill in refrigerator for at least an hour before serving.
10. Enjoy!
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