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Easy Sauerkraut Salad with Mango and Almonds

Delicious and healthy 5-minute recipe of a sauerkraut salad with mango, almonds and lemon-cardamom vinaigrette. Vegan, vegetarian, raw, gluten-free.
Course Salad
Cuisine Fusion
Keyword fermented cabbage salad, purple cabbage salad, sauerkraut salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 320kcal


For the dressing:

  • 3 tablespoons extra virgin olive oil
  • zest and juice of 1/2 lemon
  • seeds of 3-4 green cardamom pods ground
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon brown sugar
  • 1 teaspoon minced ginger
  • a dash of chili powder
  • salt
  • freshly ground black pepper

For the salad:


  • MAKE THE DRESSING: In a small bowl, combine extra virgin olive oil, lemon zest and juice, ground cardamom seeds, apple cider vinegar, Dijon mustard, brown sugar, minced ginger, chili powder, a pinch of salt and freshly ground black pepper.
  • ASSEMBLE THE SALAD: Transfer the sauerkraut into a medium-sized bowl. Pour the dressing and stir well to combine. Divide the sauerkraut between two salad plates/bowls. Peel and slice mango and arrange it on top. Sprinkle with ground almonds. Enjoy!


Store leftovers in the fridge for up to 3 days.


Calories: 320kcal | Carbohydrates: 15g | Protein: 4g | Fat: 28g | Saturated Fat: 3g | Sodium: 691mg | Potassium: 239mg | Fiber: 5g | Sugar: 9g | Vitamin A: 445IU | Vitamin C: 29.7mg | Calcium: 59mg | Iron: 2.1mg