Step 1

Finely chop cabbage and transfer it to a large mixing bowl.

Step 2

Thoroughly squeeze sauerkraut by the fist-fulls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut then add it to the salad bowl.

Step 3

Add sliced cucumber and granny smith apple, chopped dill and green onion.

Step 4

Drizzle the salad with 4 Tbsp extra virgin olive oil and 1 Tbsp white vinegar and 1/2 tsp sea salt*. Toss the salad well to combine and add more salt and/or vinegar to taste.