Florida Orange Sauerkraut Salad

Photography By Kathryn Brass-Piper | July 01, 2015


Combine sauerkraut, carrots, onion, raisins, and orange zest in a large bowl. Blend together orange juice, rapadura, and olive oil in a small bowl, stirring until dissolved. Pour dressing over sauerkraut mixture, toss well to combine. Cover and chill at least 3 hours, up to 1 day. Drain just before serving.


  • 1 (16 ounce) jar Beagle Bay organic “original” raw sauerkraut, drained
  • 2 large organic carrots, coarsely grated
  • 1 small sweet organic onion, thinly sliced
  • ½ cup organic raisins
  • 2 teaspoons organic orange zest
  • 2 tablespoons fresh organic orange juice
  • ¼ cup organic rapadura or dark brown sugar
  • ¼ cup extra virgin olive oil
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