Sauerkraut Melon Salad

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut a lid from the melons into small pieces, remove the pulp and remove the seeds. Grind 300 g of pulp and dice the rest.

Season the pureed pulp with salt, raspberry vinegar, Tabasco and pepper and stir in the oil.

Rinse basil, chop coarsely except for 4 leaves and add to the marinade form. Add coarsely chopped sauerkraut and melon cubes to the marinade and fill into the hollowed melons. Garnish with the remaining basil leaves.

Not only Charentis melons are suitable for this recipe, but all sweet, sugary melons such as honeydew, ogen melons, etc. In this case, buy only two copies, cut them in half and fill the finished leaf salad into the melon halves.

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