Pistachio-Sauerkraut Salad, lowcarb diabetic
If you’re eating lowcarb and are missing carrot-raisin salad, here’s one for you! I know it sounds like a strange combination, but it’s actually quite good! It’s very much like carrot-raisin salad but with a zing. Give it a try!
14 ounces sauerkraut, rinsed
1 (1 ounce) package sugar-free pistachio instant pudding
1/2 teaspoon dried grated fresh lemon rind or 2 teaspoons fresh grated fresh lemon rind
1/2 cup coarsely chopped pistachios
1/2 cup coarsely chopped pecans
1/4 cup dried currants
2 packages Splenda sugar substitute
Yield: 6 servings
Drain the sauerkraut and place in a large bowl.
Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
Make the pudding according the package directions.
When it has begun to set, add the lemon rind. (Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
Pour into a serving container and chill in refrigerator for at least an hour before serving.