Raw Sauerkraut Confetti Salad in Cucumber Ribbons

Ingredients

1 whole (approx. 10 inches) English cucumber plus ½ cup cucumber, diced small
½ cup radishes, diced small
¼ cup carrots, diced small
1 tablespoon chives, finely chopped, plus extra for garnish
¾ cup raw sauerkraut (found in the refrigerated section of grocery and health stores)
½ teaspoon black pepper
½ teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 tablespoon
1 teaspoon white wine vinegar

Directions

Trim the ends off of the whole English cucumber and slice ribbons by using a vegetable peeler or mandolin along the length of the cucumber. Discard the first slice of the peel, and place four of the inner slices (ribbons) on a paper towel. Cover with another paper towel; set aside.

In a medium mixing bowl, toss together the diced cucumber, radishes, carrots, chives, sauerkraut, black pepper, caraway seeds, olive oil and vinegar; set aside.

On a serving dish, form a standing circle, about 3 inches in diameter, with each of the four ribbons. Spoon one-quarter of the sauerkraut mixture into each cucumber ribbon circle, garnish with chives and serve immediately.

Note: The sauerkraut mixture can be made a day ahead and kept covered in the refrigerator. Slice and form the ribbons just before serving.

Serves 4

Nutritional analysis: 77.8 cal., 6.9g fat, 1g sat. fat, 0mg chol., 94.6mg sodium, 3.5g carbs, 1.5g fiber, 7g protein

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/salads/raw-sauerkraut-confetti-salad-in-cucumber-ribbons/