Sauerkraut Salad Provencal (Kvashennaya Kapusta Provansal) |
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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 8 |
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The sophistication and finesse of the western salad preparations have not yet penetrated into the Russian home, and the salads remain simple and down to earth. Because of the enormous premium placed on fresh vegetables, many people prefer to eat them without any dressing at all, or just lightly sprinkled with oil and vinegar. Or lemon juice. This salad is made with olive oil, which used to be called “oil of Provence”, thus named Provencal. Ingredients:
2 (1 lb) packages sauerkraut (do not use canned) |
1 large sweet red apple, cored and diced |
1/2 cup red seedless grapes, each one cut lengthwise in half |
1/3 cup fresh cranberries |
4 plums, canned, drained well, cut in half, and pitted |
1 large carrot, peeled and julienned |
6 scallions, trimmed and finely chopped (green 0nions) |
3 tablespoons chopped fresh dill |
1/2 cup olive oil |
1/2 teaspoon sugar (to taste) |
Directions:
1. Drain the sauerkraut thoroughly.
2. Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
3. In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
4. Sprinkle with the sugar and toss with the oil.
5. Taste and add more sugar, if needed.
6. Cover and refrigerate overnight.
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