Lately, my 3 year old son has been asking for an egg and “salad” for breakfast. And by salad he means sauerkraut. (Hey, sauerkraut is not an easy word to pronounce, haha!) Because he doesn’t tolerate eggs well, this request is a special treat rather than a daily occurrence. But as far as sauerkraut goes, I’ll let him eat up to his heart’s content.
Personally, I’m not a fan of sauerkraut. I just cannot get over the awful smell. BUT, I do love cabbage. (In case anyone isn’t aware, sauerkraut is fermented cabbage.) This Cabbage Salad recipe was mainly one for me, but I had a small inkling my son would be drawn to it as well. And sure enough, he loves it!
So for any of you other cabbage lovers out there, this recipe is one for you. This Cabbage Salad is an easy, colorful side dish that packs quite a bit of nutrition and the ingredients are simple and fresh: purple and orange carrots, purple cabbage, red pepper, onion and a handful of spices.
My favorite way to eat this Cabbage Salad is with salmon and rice, but I think it pairs well with any protein and starchy carbohydrate.