Sauerkraut Salad
Makes about 6 cups; serves 4 to 6
This salad, which was featured in Russell Moore and Allison Hopelain’s cookbook, “This Is Camino” (Ten Speed Press), is one of the side dishes that will be available on the menu at their new quick-casual restaurant, the Kebabery. The salad’s crunch and tang make it an excellent foil for grilled and roasted meats. ½ small green cabbage (about ¾ pound), quartered and core removed 1 teaspoon kosher salt 2 to 3 tablespoons canola or rice bran oil 2 teaspoons black mustard seeds 1 stalk green garlic, sliced, or 1 clove of garlic, sliced 3 cups sauerkraut
Instructions: Thinly slice the cabbage and place in a medium bowl. Season with salt, toss to combine, then set aside to soften for about an hour.
Meanwhile, heat a small saute pan over medium heat for a minute. Pour in enough oil to coat the bottom of the pan, then add the mustard seeds. Swirl the pan until the mustard seeds begin to pop. Cover the pan so the seeds don’t escape, and reduce the heat to low. After about 30 seconds, you’ll hear the popping slow. Remove from the heat and let cool, uncovered, for a minute or so. Let the pan cool a little before adding the garlic. The garlic should sizzle, but not brown at all. If the garlic looks like it is going to brown or burn because the oil is still too hot, add a splash of oil to cool everything down.
Squeeze any excess liquid from both the sauerkraut and the raw cabbage. Toss together in a large bowl and taste for seasoning. If the salad is too salty, you can add a bit more sliced green cabbage. Add the popped mustard seeds and garlic mixture and toss to combine. Let the