Sauerkraut salad with apple and walnuts
Goes perfectly with the Törggele-marende, with bacon and dumplings
15 Min
Preparation
Ingredients
Serves 4
500 g Sauerkraut
2 apples (Golden Delicious)
100 g walnuts
Salt
Pepper
some caraway seeds
Olive oil
500 g Sauerkraut
2 apples (Golden Delicious)
100 g walnuts
Salt
Pepper
some caraway seeds
Olive oil
Preparation
Squeeze the sauerkraut a little, peel the apples and grate finely. Mix the grated apples well with the sauerkraut.
Add the chopped walnuts and season with salt, pepper and cumin and refine with olive oil.
Arrange nicely in a bowl or tasting spoons.
Our tip
If you like it even spicier, add roasted pancetta (typical italian seasoned, salt-cured meat made from pork belly) to the Sauerkraut salad.
Add the chopped walnuts and season with salt, pepper and cumin and refine with olive oil.
Arrange nicely in a bowl or tasting spoons.
Our tip
If you like it even spicier, add roasted pancetta (typical italian seasoned, salt-cured meat made from pork belly) to the Sauerkraut salad.
Recipe by: Tourist office Partschins/Parcines
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