Bitter greens with sauerkraut salad is a staple in our home. When making a new dish, I have found that it is helpful to asses the ingredients that I will be needing in conjunction with the skills that I have. Sometimes, I need to buy a new kitchen gadget (hubby has basically put the ixnay on that permanently though at this point) or learn a new skill. Fortunately, salads do not require new kitchen supplies or really even new skills however they can have subtle elements. Some flavors combine well together and others certainly not so much.
Introducing bitter greens
Kale as the base of the salad can be asking a lot as it has a prominent bitter flavor and can be tough with a lot of fiber present. And even if it is the gorgeous kale pictured above from our local farms like @steadfastfarm, it can take some getting used to. Interestingly, chefs have long known that the bitter taste can be mitigated with salt and acid. Lightly steaming kale for this salad is also an option as this tends to sweeten it too.
Anatomy of a salad
This is a salad I stumbled on a few years ago when I observed that I *loved* the combination at Japanese restaurants of greens and pickled vegetables. One thing led to another and I started adding sauerkraut to bitter greens with a little extra lemon juice/olive oil. Trust me on this one and try. It’s a great way to add more greens to your diet through truly bitter greens are not for everyone. In Ayurveda, the bitter taste such as that found in kale can be aggravating for vata. Since kale does have beneficial phytonutrients, you can add grains to your salad to help balance this element. I added quinoa to this salad which also great for gut health. It contains beneficial nutrients for the gut bacteria (microbiota). We love probiotic vinaigrette on this salad.
Bitter greens and sauerkraut salad is a great addition to your weekly roundup especially when tender baby kale is in season. ⠀
Wash the kale and use salad spinner or towel to gently dry.
Near to time you will be eating, add the kale and qunioa to salad bowl. Can add any other vegetables that you feel inspired to have such as carrots or peppers or other fresh veggies.
Add the sauerkraut and vinaigrette just before eating as it will cause the kale to wilt a little bit. You may enjoy this texture and it is reasonable also to mix the salad up to an hour before serving.
You can prep ahead and keep the kale/herbs separate until it is time to eat…. you could also use a mason jar with the "wet" ingredients on the bottom. Everything is mixed together when its time to eat.
*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.