Sauerkraut Salad
This is best when you have freshly made sauerkraut— especially a whole head, which you can sometimes find at Eastern European specialty markets. There will, of course, be times when that's impossible, and then you must turn to packaged sauerkraut. This is not a problem as long as you steer clear of the canned stuff and look for that packed in plastic bags, containing nothing but cabbage and salt.
- One 2-pound head or 2 pounds packaged sauerkraut
- 1 heaping tablespoon sweet paprika
- ⅓ cup walnut, hazelnut, dark sesame, or extra virgin olive oil
- ½ cup pitted and chopped black olives, preferably not canned
Instructions:
-  If using a whole head of sauerkraut, quarter, core, and shred it as finely as possible. If using packaged sauerkraut, rinse lightly and drain well.
-  Stir in the paprika and oil and garnish with the olives.