Sauerkraut and Apple Salad

2 Reviews
100% would make this recipe again

Sauerkraut is finely cut cabbage that has been lacto-fermented in brine. It has a long shelf life, is rich in vitamin C and is very benificial to the gut health.

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Preparation : 10 min
220 calories/serving


260 g sauerkraut 1 1/4 cup
2 shallots, finely chopped 80 g
2 apples, green, Granny Smith type, grated 360 g
4 tbsp dried cranberries 30 g
3 tbsp extra virgin olive oil 45 mL
3 tbsp maple syrup 45 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g


    Put all the ingredients in a salad bowl. Mix well and serve.


The salad can be kept up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




11 g

16 %

Saturated 1.4 g
+ Trans 0 g

7 %


0 mg


420 mg

17 %


32 g

11 %


3 g

13 %


23 g

Net Carbs

29 g


1 g

Vitamin A

4 %

Vitamin C

23 %


4 %


10 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Manganese, Vitamin K
Good source of  :
Vitamin E
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Potassium, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables ½
Fats 2
Other Foods ½

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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