Usuba
Fermented Cabbage and Sweet Pepper Salad
A simple winter salad that combines the saltiness of sauerkraut with the freshness of bell pepper and dill. Onion and vegetable oil complement the flavor. Quick to prepare and keeps well in the refrigerator.
- Total
- 15 min
- Standard serving
- 267.7 g
Ingredients
Total 6
Instructions
- 1
Step 1
Chop the sauerkraut (if it is finely shredded, leave it as is) and transfer it to a bowl.
- 2
Step 2
Rinse the bell pepper, remove the seeds, and cut into thin strips. Add to the cabbage.
- 3
Step 3
Peel the onion and cut it into thin half-rings. Add dill (fresh or thawed), lightly salt and massage with your hands so that the juice is released and the aroma opens. Transfer to a bowl with the remaining vegetables.
- 4
Step 4
Thoroughly mix the salad, dress with vegetable oil and mix again. Let it sit for 15–20 minutes before serving.
- 5
Step 5
If desired, you can reduce the amount of sauerkraut and add sliced leek, red hot pepper rings, or other vegetables to your taste.
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