Wholemeal bread with olive and tomato spread
Cut tofu into coarse cubes, wash parsley, dab dry and chop finely. Then puree tofu and parsley with thyme, olives, hazelnuts and drained, pickled tomatoes in a...
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Sauerkraut salad with fruit dressing
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
336
Calories
35 g
Carbohydrates
4 g
Protein
16 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Agave syrup | 20 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Caraway seed | 2 Knife tip(s) |
 | Pepper (white) | 1 Pinch(s) |
 | Lemon (fresh) | ¼ (18 g) |
 | Sauerkraut (canned) | 250 g |
 | Pineapple juice | 50 ml |
 | Pineapple (in its own juice, canned) | 40 g |
 | Vegetable onion (fresh) | ⅓ (72 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Open the sauerkraut can or bag and drain in a sieve. Then put in a bowl and loosen a little with a fork.
Step 2:
Peel the vegetable onion and dice very small.
Step 3:
Squeeze the lemon, collect the juice and cut the pineapple slice into small pieces. Chop the cumin a little finer.
Step 4:
Heat the olive oil in a coated frying pan and sauté the diced onion until translucent.
Step 5:
Now mix the glazed onion with the remaining frying oil into the sauerkraut. Fold in the pineapple chunks as well.
Step 6:
Mix pineapple juice, lemon juice and agave syrup in a small bowl and season with salt, cumin and pepper.
Step 7:
Now pour the juice mixture over the sauerkraut mixture and mix well. Allow to infuse for about 5 minutes and season briefly before serving. Enjoy.
Macronutrient distribution:
The recipe Sauerkraut salad with fruit dressing is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Fork
Glass
Kitchen knife
Peeler
Sieve
Stove
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