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Bitter Greens and Sauerkraut Salad | Cooking with Dr. Siri Chand

Bitter Greens and Sauerkraut Salad

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5 from 3 reviews

  • Author: Dr. Siri Chand
  • Total Time: 10 minutes
  • Yield: 2 1x


Delightful spring salad with bitter greens such as kale or arugula paired with fermented vegetables.


  • 2 cups bitter greens (kale or arugula are options easy to find)
  • 12 tbsp sauerkraut
  • 1 tbsp fresh herbs (dill is my go to )
  • 45 edible flowers (best if you grow these yourself (optional))
  • 1 tbsp probiotic vinaigrette (link to recipe)
  • 1/2 cup cooked quinoa


  1. Wash the kale and use salad spinner or towel to gently dry.
  2. 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.
  3. 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.
  4. 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.
  5. This is also really good on flatbread.
  • Prep Time: 10 minutes
  • Category: Salad
  • Cuisine: American


  • Calories: 230