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Seaweed salad with sauerkraut and sprouts
This light and refreshing seaweed and sauerkraut salad is perfect for a healthy lunch or as a side dish. The aromatic dill and crunchy pumpkin seeds add a unique flavor and texture. The salad is quick to make and makes a great addition to any meal plan.
Ingridients:
150 g sauerkraut bundle of dill or cilantro
4 tbsp dried wakame seaweed
50 g onion or sunflower sprouts
3 tbsp pumpkin seeds
olive oil
freshly ground black pepper
Instructions:
Soak the wakame seaweed in warm water for 10 minutes.
Drain and squeeze out excess water.
In a bowl, mix the sauerkraut, seaweed, chopped dill, and sprouts.
Dress with olive oil and sprinkle with pumpkin seeds.
Season with pepper to taste.
Recipe and photos were made for Striped Apron magazine, Spring 2021.
