Servings: 6 people as a side salad 1/2 medium red cabbage, (6 cups finely chopped) 1/2 cup sauerkraut, well drained 1/2 English cucumber, sliced 1 granny smith apple, sliced into thin bite-sized pieces 1/2 cup green onion, chopped 1 Tbsp dill, finely chopped 4 Tbsp extra virgin olive oil 1 Tbsp white vinegar, or to taste 1/2 tsp sea salt, or to taste
Finely chop cabbage and transfer it to a large mixing bowl.
Thoroughly squeeze sauerkraut by the fist-fulls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut then add it to the salad bowl.
Add sliced cucumber and granny smith apple, chopped dill and green onion.
Drizzle the salad with 4 Tbsp extra virgin olive oil and 1 Tbsp white vinegar and 1/2 tsp sea salt.
Toss the salad well to combine and add more salt and/or vinegar to taste.