Surprising Sauerkraut Salad

This is a surprising sauerkraut salad! Very easy to make and can be hanging out in your fridge for a week to indulge in throughout the week. I call it surprising salad because it has sauerkraut in it and it is surprisingly tasty! I am not a sauerkraut lover but I know the health benefits of sauerkraut so I tried this out and love it!

 

Surprising Salad
Author: 
Recipe type: Appetizer
Serves: 10 servings
 
Delicious sauerkraut salad with vegetables, sugar and vinegar.
Ingredients
  • 2 cups well-drained sauerkraut
  • 2 cups shredded carrots
  • 1 cup finely chopped celery
  • 1 cup finely chopped green bell pepper
  • ½ cup chopped onion ( I prefer a more mellow onion like a vidalia)
  • ¼ cup chopped pimento
  • ½ cup raw sugar
  • ⅓ cup white vinegar
  • 1 teaspoon sea salt
  • dash of black pepper
Instructions
  1. In a large mixing bowl, combine sauerkraut, carrots, celery, green pepper, onion and pimento.
  2. In a separate bowl, combine sugar, vinegar, salt and pepper: pour over sauerkraut mixture. Toss to mix. Refrigerate, covered , at least 4 hours before serving to allow flavors to combine. You can do this salad up a week before your event or the time you will serve it.

You may want to consider making your own sauerkraut too!

Some of the health benefits of sauerkraut include its ability to help your digestive health, boost circulation, aid in heart health by reducing bad cholesterol , offer quick energy, boost immune system, strengthen your bones, reduce inflammation, protect against certain cancers and even improve your vision and skin health.

 


 

Snow Pea Salad

Today at Happy Healthy Living we have a snow pea salad with peppers and mushrooms. This is a very easy healthy recipe that combines well with many different main dishes. This Salad is especially good with grilled chicken or fish. It is a combination of a few salads that I liked and has a bit of an Asian influence.

 

Snow Pea Salad
Author: 
Recipe type: Appetizer
Serves: 6-8 servings
 
Snow peas, peppers and mushroom salad.
Ingredients
  • 2 cups snow peas
  • 2 large red, green, yellow or orange peppers, sliced into rings
  • ½ pound fresh button mushrooms sliced
  • ½ cup walnut oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • ½ to 1 tablespoon sugar or a sweetener of choice
  • 1 tablespoon fresh squeezed lemon juice
  • Toasted sesame seeds
  • Fresh ground pepper & Himalayan salt to taste
Instructions
  1. Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool.
  2. In a large glass bowl, combine snow peas, pepper rings, and mushrooms.
  3. In a small container, combine oil, vinegar, sugar and lemon juice.
  4. Just before serving, toss vegetable mixture with oil mixture. Sprinkle with sesame seeds on top, salt and pepper to taste.

 


 

Thai Eggplant Salad

 

Thai Eggplant Salad
Author: 
Recipe type: Appetizer
Cuisine: Thai
Serves: 10 servings
 
Thai food has exciting flavors, is easy to prepare and is almost always low in calories. This dish for example has only 33 calories per serving, it's low in fat and it encourages you and your family and friends to enjoy good health!
Ingredients
  • 2 medium eggplants
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh chopped cilantro
  • ½ to 1 teaspoon crushed hot red pepper flakes
  • ¼ cup fish sauce
  • ½ cup fresh lemon juice or about 1 lemon
  • 2 tablespoons fresh lime juice or about 2 limes
  • ½ teaspoon grated lemon peel
  • ½ teaspoon grated lime peel
  • 2 green onions, finely chopped
Instructions
  1. Peel eggplants; cut into 2 x3/4 x ¾ inch strips. Steam them in vegetable steamer over boiling water 7-10 minutes or until tender. Let cool to room temperature.
  2. Place shallots ,garlic,cilantro and red pepper flakes on a cutting board. Mince, then mash to a paste with side of a chef's knife. Releasing the oils of these ingredients.
  3. In a large mixing bowl, combine cooled eggplant strips , shallot mixture , fish sauce , lemon juice, lime juice , lemon peel and lime peel. Let stand at room temperature for 20 minutes to allow the blending of the flavors. Transfer to a serving dish and serve at room temperature.