Low-Carb Pink Sauerkraut Side Salad

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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.

Nutritional values (per serving)

Pink Sauerkraut Side Salad
Step by Step

★★★★★★★★★★

4.6 stars, average of 49 ratings

Traditional Czech salad made with fermented cabbage, horseradish and mayonnaise. A simple low-carb, gut-healthy side that is best served with roast pork, steak or sausages!

Hands on15m

Overall35m

Servings6

Calories179 kcal

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Ingredients

• 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.

Nutrition (per serving)

Calories179kcal

Net Carbs3.6g

Carbohydrates7g

Protein1.9g

Fat16.6g

Saturated Fat6g

Fiber3.4g

Sugar3.6g

Sodium855mg

Magnesium19mg

Potassium251mg

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