Tis the season… for appetizers! We love little bites and nibbles- and not just during the holiday season. With the holidays in mind, however, we decided to create a seasonal sauerkraut salad that is not only beautiful and festive but delicious too! Crisp apples, sauerkraut, and simmered cranberries combined make for a tart, sweet and refreshing salad. Serve in endive leaves for appetizers, or alone as a delicious crisp side salad.
1 firm apple, such as Pink Lady or Granny Smith
1/3 cup sauerkraut (drained)
5-6 Baby carrots
4 Sweet peppers
½ cup fresh Cranberries
1-2 heads of Belgian endive lettuce
1.5 Tbsp Apple cider vinegar
1 Olive oil
1.5 Tbsp Honey
2 Tbsp Greek yogurt
Add whole cranberries to a pot with a ¼ cup water; bring to a boil over high heat, stirring occasionally.
Once some of the berries have started to pop open, turn the heat down to medium and add honey.
Let the mixture simmer for another few minutes, then remove berries from the pan, and set aside.
Simmer the liquid for another couple minutes. The result should be a syrupy, cranberry colored liquid.
Pour the liquid into a medium-sized bowl, and let the syrup cool down while you prep the veggies and apple.
Chop carrots, peppers, and apples into cubes or thin matchsticks. We used Pink Lady apples- they seem to oxidize less, hold up well, and have a perfectly sweet and tart flavor.
Measure out the sauerkraut and drain it well.
Add oil and vinegar to the bowl with the cranberry syrup and whisk together vigorously until it’s well-mixed.
Add all vegetables, sauerkraut, and fruits, and toss well.
Add Greek Yogurt and stir again until mixed and creamy.
Break off individual leaves of the endive and fill the cup of the leaves with salad, or enjoy this salad all by itself!