Fermented Carrot & Cabbage Salad with Lemon
A gut-friendly fermented vegetable salad to ease bloating, featuring probiotic-rich cabbage and bright citrus notes. This Whole30 recipe (vegetarian), ready in about 15 minutes, pairs carrots, sauerkraut, and fresh dill for a weeknight-friendly dinner. Each serving lands at about 50 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium carrots
- 1 cup sauerkraut
- 2 tbsp fresh dill
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 cup filtered water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Grate carrots using a box grater until uniformly thin (about 1/8-inch thickness), then place in a bowl.
- Step 2: Add 1 cup sauerkraut (with juice), 2 tbsp fresh dill, 1 tbsp lemon juice, and 1/2 tsp sea salt to the carrots, then pour in 1/4 cup filtered water to create a brine.
- Step 3: Massage the mixture vigorously with clean hands for 2 minutes until vegetables release liquid and become tender, pressing down to submerge all ingredients.
- Step 4: Transfer to a clean jar, pressing down firmly to remove air pockets, and cover with a lid. Let sit at room temperature for 48 hours before refrigerating.
