Low-Carb Pink Sauerkraut Side Salad

This salad is based on a traditional Czech recipe called "Hanacky Salat". In some ways it's similar to coleslaw but instead of freshly grated cabbage you will need fermented cabbage, aka sauerkraut.

This keto friendly salad is easy to prepare and because it's so pretty pink, it even makes a delicious side for your Valentine's Day menu. I like to serve mine with pan-roasted pork chops, lamb chops, sausages, steak, or just on its own.

Czechs eat this gut-healthy salad just with bread — although that's a no-no for a healthy low-carb diet, you can always make a batch of these keto bread buns. They are delicious and taste just like real bread!

I didn't have enough pink sauerkraut and used a combination of both pink and white sauerkraut. If all you have is white sauerkraut, just add one small grated beetroot. Don't worry, adding one 3-oz (85 grams) beetroot will only increase the net carb count by one gram per serving.

You can optionally add some powdered low-carb sweetener or a few drops of liquid stevia — it will make the salad more authentic. I like mine spicy so I added an extra tablespoon of horseradish and more black pepper.

You can even make this salad with other fermented foods like these Gut-Healing Carrots, although I'd use grated rather than sliced. Fermented foods are some of the best keto-friendly ingredients and should be included in your diet.

Preparation time

Hands-on:    15 minutes
Overall:     35 minutes

Nutritional values (per serving)

Total Carbs	7	grams
Fiber	3.4	grams
Net Carbs	3.6	grams
Protein	1.9	grams
Fat	16.6	grams
of which Saturated	6	grams
Energy	179	kcal
Magnesium	19	mg (5% RDA)
Potassium	251	mg (13% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (4%), fat (88%)

Ingredients (makes 6 servings)

• 680 g drained pink sauerkraut (1.5 lb) - you can make your own sauerkraut
• 1/4 cup paleo mayonnaise - you can make your own mayo (55 g/ 1.9 oz)
• 1/2 cup creme fraiche, sour cream or more mayonnaise (120 g/ 4.2 oz)
• 1 tbsp grated horseradish, fresh or prepared
• 1 tbsp extra virgin olive oil (15 ml)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Optional: 2 tbsp powdered Erythritol or Swerve

Instructions

1. Place the drained sauerkraut into a bowl.
2. Add mayonnaise, creme fraiche, grated horseradish, olive oil, salt and pepper.
3. Mix to combine. Optionally, add powdered low-carb sweetener and mix again. Season to taste.
4. Serve on it's own or as a side with pork chops or sausages. Keep refrigerated for up to 5 days.

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