Well, it finally happened – we got some warm weather around here! It was incredibly beautiful over the weekend and we had a lot of quality time outside, which was a welcome change from our particularly harsh extended winter.
In honor of the warm weather, I wanted to make a cold salad dish that was light and refreshing, but also bold in flavor. This sauerkraut salad is just what the warm weather ordered with its distinct sour tang from the sauerkraut and the cooling of the vegan mayo and cucumber.
The vegan bacon (I used coconut bacon) and sunflower seeds offer a delightful surprise of crunch and the mustard enhances and brings together all of these flavors for a cohesive dish.
This would be delicious served alongside any summer dinner and you could even use it as a topper for your vegan burger or hot dog in place of relish or mustard/ketchup.
This salad, as with many cold salads, gets better the longer you let it sit, so try to make it at least a half hour before you want to serve it.
- 1 cup Sauerkraut
- ¼ cup Vegan Mayo
- ¼ cup Sunflower Seeds
- ½ English Cucumber, seeded & diced
- 1 tbsp Yellow Mustard
- Salt and Pepper to taste
- ¼ cup Vegan Bacon
- Mix everything, except for the vegan bacon, together in a medium bowl. Cover and chill for at least half an hour before serving. Mix in the vegan bacon just before serving.
What is your favorite cold salad?