Sauerkraut & Cucumber Crunch Salad

Sauerkraut & Cucumber Crunch Salad

Why it matters:

This bright, crunchy salad combines fresh vegetables with fermented sauerkraut for natural probiotics and hydration, great for digestion and overall gut balance. 

Ingredients (4 servings):

• 2 medium cucumbers, thinly sliced

• ¾–1 cup sauerkraut or kimchi, chopped

• ¾ cup shredded purple or red cabbage

• ¼ cup chopped green onion

• ¼ cup cilantro (optional)

• 2 tsp sesame seeds

Dressing:

• 3 tbsp unsweetened rice vinegar

• 1½ tbsp reduced-sodium tamari or coconut aminos

• 1 tsp sesame oil (optional)

• 2 tsp maple syrup or date paste

• 2 tsp minced fresh ginger

• Chili paste or sriracha to taste (optional)

Method:

If cucumbers are very watery, sprinkle with a pinch of salt, let sit 10 minutes, then drain.

In a large bowl, mix cucumbers, cabbage, sauerkraut/kimchi, green onion, and cilantro.

Whisk together dressing ingredients until smooth.

Pour dressing over salad and toss.

Sprinkle sesame seeds on top. Serve chilled or at room temp. 

See also: fermented Veggies plate