Florida Orange Sauerkraut Salad

Photo by Kathryn Brass-Piper

Makes 6 servings

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

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.