Warm Sauerkraut And Red Pepper Slaw
serves 2-4
Spicy-sweet raisins perk up the earthy taste of sauerkraut and julienned red peppers for a refreshing winter slaw that's the perfect foil for chili, roasted meats or stew.
1/2 cup orange juice
1 teaspoon sambal or sriracha
1/2 cup raisins
1 tablespoon canola oil
1 red pepper, julienned
1/2 red onion, julienned
4 juniper berries, ground
1 pound sauerkraut, rinsed and drained
3/4 cup vegetable broth
prep: 10 minutes
total: 35 minutes
saucepan
bowl
sauté pan
1. In a small saucepan, heat the orange juice with the sambal or sriracha until boiling and add the raisins. Cook for 1 minute and remove from heat, let stand while preparing the rest of the slaw, 5-10 minutes.
2. Using a mandoline or a very sharp knife, slice the red pepper into a very thin julienne. Repeat with the onion, making the slices the same size and thickness as the red pepper.
3. In a large sauté pan, heat the canola oil until shimmering and add the julienned red pepper and red onion. Cook for 3 minutes, or until barely soft. Add the ground juniper berries.
4. Stir the raisin and orange juice mixture and add to the sauté pan. Let reduce by half, 4 minutes and add the sauerkraut.
5. Add the vegetable broth and simmer for 15 minutes, or until very thick and steamy.
