Delicious, healthy and ready in 5 minutes: sauerkraut salad with mango, almonds and a lemon–cardamom vinaigrette. Vegan, raw, gluten-free.
Sauerkraut salad is an excellent way to use fermented red cabbage. The bright contrast of tart sauerkraut, sweet mango and crunchy almonds works beautifully with a lemon-zest and cardamom vinaigrette with fresh ginger. If you enjoy sweet-and-sour flavors, this salad will hit the mark.
Homemade sauerkraut is packed with probiotics that support digestion and the immune system. Beyond probiotics, sauerkraut is high in fiber and antioxidants while remaining low in calories and fat. Adding sauerkraut to salads is an easy way to enjoy those benefits daily.
A classic Russian-style sauerkraut salad often includes carrots, apples and cranberries with a simple oil-and-vinegar dressing. For something different, this version uses mango and ground almonds, dressed with olive oil, lemon zest, cardamom and ginger. The vinaigrette is bright and refreshing and can be used on other salads as well.
The salad combines nutrient-dense ingredients: mango lends fiber, vitamins and antioxidants; almonds provide healthy fats, protein and texture; and apple cider vinegar adds acidity and complementary health properties. Fresh ginger gives an aromatic, slightly spicy note. Together these ingredients create a raw, revitalizing salad that is flavorful, detoxifying and simple to prepare.
This salad comes together in about five minutes, making it ideal for a quick lunch or starter. It is also portable for an office lunch.
You can make this salad with fresh red cabbage if you prefer, but fermenting the cabbage first adds depth of flavor and delivers probiotic benefits. Fermenting sauerkraut is straightforward and a great entry point to preserving your own vegetables.
Easy Sauerkraut Salad with Mango and Almonds
Ingredients
For the dressing:
- 3 tablespoons extra virgin olive oil
- zest and juice of ½ lemon
- seeds of 3–4 green cardamom pods, ground
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon brown sugar
- 1 teaspoon minced ginger
- a dash of chili powder
- salt and freshly ground black pepper, to taste
For the salad:
- 200 grams Russian-style sauerkraut (about 7 oz)
- ½ ripe mango, peeled and sliced
- 4 tablespoons ground almonds
Instructions
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Make the dressing: In a small bowl combine olive oil, lemon zest and juice, ground cardamom, apple cider vinegar, Dijon mustard, brown sugar, minced ginger, chili powder, a pinch of salt and freshly ground black pepper. Whisk until smooth.
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Assemble the salad: Place the sauerkraut in a medium bowl. Pour the dressing over it and toss to combine. Divide the sauerkraut between two plates or bowls. Top each portion with sliced mango and a sprinkle of ground almonds. Serve immediately.
Notes
Nutrition
What is your favorite way to use sauerkraut in your cooking? Leave a comment below!
Cheers,
Elena
