Fresh Fennel Waldorf Salad w Sauerkraut

This all-American salad has been given a gut friendly, aniseed-ey twist with a generous helping of sauerkraut and fresh fennel. A classic combination of flavours that turn a few simple ingredients into something really special. If you'd like to stay in the more traditional camp, feel free to substitute the Natural Yoghurt for Mayo.


Serves 4

  • 1x Mixed Leaf Salad Bag (~150g) we like Watercress, Rocket & Spinach

  • 150g red grapes

  • 100g Fennel, Soured Apple & Dill Kraut (Where To Buy)

  • 60 g Walnuts

  • 2 Apples (we like Pink Lady)

  • 1 Fennel Bulb

For the Dressing

  • 250ml Natural yoghurt

  • 1 Lemon (juiced)

  • 1 tsp English mustard

  • 1/2 tsp honey

  • Salt & Pepper to taste


  • Preheat the oven to 180°C/350°F/gas 4. Place the walnuts on a baking tray and roast for 5 to 10 minutes until golden. Remove from the oven and roughly chop.

  • Meanwhile, make the dressing. Place the yoghurt, mustard and honey into a bowl and whisk. Squeeze in the juice from one lemon and mix well. Season with salt and pepper to taste.

  • Trim the and discard the fennel fronds. Remove any soiled outer parts to the bulb, slice in half, then thinly slice. We love using a mandoline but a sharp knife works just fine.

  • De-core and finely slice the apples

  • Half the grapes

  • Arrange all ingredients in a large salad bowl. Scatter with walnuts, sauerkraut and drizzle with dressing. Enjoy!

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Whitewalls, Easton Grey, Malmesbury, Wiltshire, SN16 0RD

©2020 by The Cultured Collective.