Fresh & Fermented by Julie O'Brien

Author:Julie O'Brien [O’Brien, Julie]
Language: eng
Format: epub, pdf
ISBN: 978-1-57061-938-0
Publisher: Sasquatch Books
Published: 2014-10-27T16:00:00+00:00

FOR THE DRESSING:

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon cumin seeds, or ½ teaspoon ground cumin

½ teaspoon dried oregano

3 tablespoons extra-virgin olive oil

Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. Combine the kraut with the beans, bell pepper, corn, tomatoes, onion, cilantro, and jalapeño in a large mixing bowl.

To make the dressing, whisk all the ingredients in a small bowl until well mixed. Pour the dressing over the salad and toss to evenly coat. Season to taste with salt and pepper.

Top the salad with the avocado just before serving to keep it from getting brown. Serve chilled or at room temperature.

NOTE: Turn up the heat with a splash of your favorite salsa or an additional jalapeño.

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