Sauerkraut Salad with Pineapple and Apple

Ingredients

• 0.5 Pineapple
• 1 sour apple
• 2 tbsp raisins
• 600 g sauerkraut
• 50 ml cloudy apple juice
• Salt
• Pepper (freshly ground)
• 2 tbsp Rapeseed oil
• 200 g poultry aspic

Instructions

1. 1.

   Peel the pineapple thoroughly, cut it lengthwise into wedges, remove the core and dice into small cubes. Wash the apple, quarter it, remove the seeds and dice finely. Rinse the raisins in hot water and drain. Lighten the sauerkraut by fluffing it, then mix in the pineapple, apple, and raisins.

2. 2.

   Whisk the apple juice with salt and pepper. Fold in the oil and combine with the salad. Dice the poultry aspic into small cubes, arrange on top of the salad, and serve the sauerkraut salad with pineapple and apple.