Serves 4

 

  • 800g raw sauerkraut
  • 200g dry-cured garlic sausage
  • 1 organic Granny Smith apple
  • 1 carrot
  • 1 avocado
  • 3 tbsp finely chopped coriander
  • 1 tsp cumin seeds
  • 4 tbsp salad seed mix to garnish
  • 4 tbsp olive oil
  • 1 tbsp cider vinegar to make a light vinaigrette
  • Salt
  • Freshly ground pepper

Preparation: 10 minutes

  • Rinse and drain the raw sauerkraut, dry in a clean tea towel, place in a large salad bowl and separate the strands with a fork.
  • Add the cumin, chopped coriander and freshly ground pepper.
  • Peel the carrot and cut into rounds.
  • Peel the avocado, remove the stone and cut into small dice.
  • Wash the apple, quarter and slice thinly.
  • Thinly slice the garlic dried-sausage.
  • Prepare a vinaigrette by mixing 4 tbsp oil with the cider vinegar. Add salt and freshly ground pepper (you can do this in a jar and shake vigorously!).
  • In a large salad bowl, delicately mix the sauerkraut with all remaining ingredients and pour over the vinaigrette.
  • Top with the seeds and serve well chilled.