Frühlings-Salat mit Rote Beete & Ingwer Kraut

Spring Salad with Beetroot & Ginger Herb

Are you looking forward to the first spring herbs? We already have fresh chives and wild garlic! So how about a crunchy salad for lunch? ⁠ ⁠

SUUR & Salat: This is how you can easily provide yourself with a few spoonfuls of cabbage with the good living cultures from the fermentation. Of course, our SUUR Love Craft cabbage is also ideal when you need to go fast at lunchtime to pimp a ready-made salad.⁠

To really reap the benefits of fermented vegetables, we need to eat them regularly, as the beneficial bacterial cultures they contain cannot permanently establish themselves in our gut.

Ingredients for 1-2 people:⁠

4 large handfuls of lettuce leaves (e.g. romaine lettuce, baby spinach, iceberg lettuce), cleaned and torn into bite-sized pieces

4 tablespoons SUUR beetroot & ginger herb

1 bunch of radishes, cleaned and sliced

Spring herbs (e.g. ground ivy, chives, cress), washed and chopped

1 handful of toasted sunflower seeds


4 tbsp olive oil

1 tbsp lemon juice

1 tbsp apple cider vinegar

1-2 tsp maple syrup

1 tsp medium hot mustard

optional: 1 clove of garlic

Salt & pepper to taste

For the dressing, mix all the ingredients with the optional pressed garlic in a screw-top jar. Season with salt and pepper.

Mix the salad with the radish slices and herbs with the dressing in a bowl. Arrange on plates with cabbage and sunflower seeds.

Bon appetit!⁠
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