The secret to this recipe is the caraway. It balances out the sweet and tangy flavors from the carrots and sauerkrat, and just isn't the same without it! This salad makes a perfect sandwich filling, but can also be used as a very hearty heated side dish.
¼ cup Extra Virgin Olive Oil
1 tsp Sea Salt
2 Tbsp Caraway Seeds
2½ cup Sauerkrat
3 tsp Coarsely Shredded Carrots
2 cup Cooked Red Kidney or Pinto Beans
Combine the olive oil, salt, and caraway seeds in a large bowl.
Add the sauerkrat, carrots, and beans to the bowl.
Mix all of the ingredients thoroughly in the bowl, and let sit over night if possible for maximum flavor development.
Serve cold or hot.