This recipe came as a result of two things. #1. I have been eating a steady stream of sauerkraut lately and always feel guilty dumping the brine once the sauerkraut is gone. And #2. It’s been a constant battle to find a salad dressing that is neither made with oils I try avoding like Canola/Soybean nor contains sugar. So. A new recipe was made. Enjoy!
• 1/2 cup sauerkraut brine (This is my current favorite brand, but you can also make it yourself too. (:)
• 1 cup olive or avocado oil
• 3 garlic cloves, minced
• 1 tbsp dijon mustard
• sea salt and pepper to taste
1. Combine all ingredients in an air-tight container and shake until mixed well. Tastes great not only on salads but dishes like skillets and casseroles if they need a little more flavor. (: