Background
In Hungary, one of the most popular preserves is csalamádé which is a mixture of pickled cabbage, capsicum (sweet pepper), cucumber and spices. It's eaten during the winter with almost every meal. When I feel like having some, I make this version, which is a bit of a cheat because I just mix together jarred pickled/fermented vegetables. I call it vitamin salad because it's super healthy (particularly the sauerkraut). If you want it sweeter, you can add some honey to it - also, one raw carrot, grated, can be added. Serve it with grilled/fried meat and sausages or in sandwiches.
Ingredients
- 1 cup sauerkraut
- 1 small red onion
- ½ red or green pepper
- 1 gherkin
- 2 small cooked or pickled beetroot
- 1 Tbsp chopped fresh parsley
- 1 Tbsp cider vinegar
- 1 Tbsp olive oil
- Honey, optional
Instructions
- Put the sauerkraut into a mixing bowl.
- Cut the pepper, onion, gherkin and beetroot into tiny pieces. Add these to the cabbage.
- Add the parsley, oil, cider vinegar and oil. Season with salt and pepper.
- Taste and add more seasoning/vinegar to your liking. Add honey if you’d like it sweet.
- Keep chilled until serving.
Categories
- Meal Type: - Budget - Everyday - Leftovers - Lunch - Quick & Easy - Salad - Seasonal - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - New Year - Parties - Picnic - Sunday Lunch
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Nut Free - Raw Food - Sugar Free - Vegan
- Skill Levels: - Easy
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