Pistachio-Sauerkraut Salad, Low Carb Diabetic

1. 1

   Drain the sauerkraut and place in a large bowl.

2. 2

   Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).

3. 3

   Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.

4. 4

   Make the pudding according the package directions.

5. 5

   When it has begun to set, add the lemon rind.

6. 6

   (Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.

7. 7

   Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.

8. 8

   In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.

9. 9

   Pour into a serving container and chill in refrigerator for at least an hour before serving.

10. 10

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.