It has been a hot week and humid ... not that “dry heat” we all pretend to love. Cooking has been minimal ... some grilling to keep the house cooler and lots of salads. Today I remembered one my mother makes on hot summer days. She learned the recipe from her father, who got it from his mother and so on. Suffice it to say, the family has been happily eating this crunchy, tart, and cool salad for a couple of centuries,
The proportions of the ingredients are flexible, it all depends on how much is available and how much you like any particular item:
2 cups sour kraut*, drained and with excess liquid squeezed out
1 large carrot, Julianned or shredded
4 scallions, chopped
1 red apple, chopped
1/2 cup coarsely chopped walnuts
1/4 cup oil [light olive or any mild flavored oil]
Combine the sour kraut, carrot, scallions, apple and walnuts. Toss with half the oil. Add salt, pepper and more oil to taste. Cover and chill for at least two hours. Enjoy.
* Note, the sour kraut called for is the naturally brined variety -- kraut, water, salt -- and not the kind made with any vinegar. If you only have the kind made with vinegar, rinse it with cold water before draining and squeezing out the water.