Sauerkraut-carrot-pineapple-apple salad

Name: Sauerkraut-carrot-pineapple-apple salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Carrots; 4 discs Pineapple (approx. 50 g each; canned or fresh as desired); 2 sour apples; 2 TABLESPOONS Lemon juice; 3 Stem(s) flat leaf parsley; 6 TABLESPOONS Vinegar; 3 TABLESPOONS Oil; 4 TABLESPOONS apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1 can(s) (580 ml) Sauerkraut; 7-10 Tbsp Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Carrots
4 discs Pineapple (approx. 50 g each; canned or fresh as desired)
2 sour apples
2 TABLESPOONS Lemon juice
3 Stem(s) flat leaf parsley
6 TABLESPOONS Vinegar
3 TABLESPOONS Oil
4 TABLESPOONS apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1 can(s) (580 ml) Sauerkraut
7-10 Tbsp Parsley

Directions

1
Peel and wash the carrots and cut into fine strips. Cut pineapple into bite-sized pieces. Peel and quarter apples as desired, cut out the core. Cut flesh into fine slices and sprinkle with lemon juice. Wash and chop parsley. Mix vinegar, oil and apple juice.
2
Season with salt, pepper and sugar. Mix prepared ingredients, sauerkraut and marinade. Cover and leave to stand for approx. 30 minutes. Season again and serve garnished with parsley. Tastes good with fresh farmhouse bread
3
Waiting time approx. 30 minutes