Potatoes often raise doubts among people who control the glycemic index of their meals. However, it turns out that proper preparation and combination with a specific additive can significantly change their effect. In this version, they become more filling, gentler on the sugar metabolism and more beneficial for the intestines.
If you want to prepare a healthy addition to dinner or a snack, it is worth mixing potatoes with something that is usually served separately. With this we will create a tasty salad that will have a great effect on our body. We’re talking about combining sauerkraut salad with potatoes. This is a great addition that supports metabolism and ensures satiety.
In this case, the base is, of course, sauerkraut, to which we add potatoes, make a dressing and add a few ingredients that will provide a unique taste. So prepared provides large amounts of vitamin C and valuable omega-3 acids.
It is also worth adding that prepared in this way, it has a better effect on the body than warm potatoes and cabbage salad served separately. This is due to the fact that chilled potatoes have a lower glycemic index than cooked ones, because it is GI 50-55 instead of 80-90.
All this means that such a dish helps prevent weight gain and diabetes. In addition, the GI of the entire dish also lowers the lactic acid from the cabbage, also supporting proper intestinal function. In addition, the high potassium content in potatoes removes excess sodium found in silage.
Preparing this healthy and at the same time salad is not complicated. Just a few simple steps are enough to enjoy a nutritious and filling snack. But first, we need to prepare the necessary ingredients. To prepare the salad base, we will need:
- 500 g ,
- 400 g of sauerkraut,
- 1 carrot,
- 3 tablespoons of chopped chives,
- 2 tablespoons of chopped dill.
On the other hand To prepare the dressing, you need to have:
- 3 tablespoons of sauerkraut juice,
- 3 tablespoons of rapeseed oil,
- 1 teaspoon of mustard,
- 1 teaspoon of honey,
- pepper.
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First, boil the potatoes in their jackets or peeled in lightly salted water. After cooking, strain them and leave to cool completely. Then we cut them into larger cubes. Lightly squeeze the cabbage and chop it finely, reserving the juice for the sauce.
The next step is to prepare the dressing. To do this, pour sauerkraut juice, rapeseed oil, mustard and honey into the jar.. Close it and shake vigorously until the ingredients combine into a uniform liquid. Season with pepper.
Peel the carrot, grate it on a coarse grater and combine it with chopped chives, dill and cabbage. Then add the dressing and mix thoroughly. Finally, add the potatoes and mix gently so as not to crush the potatoes.
We can make our dish enrich it with bacon scraps, fried sausage or mushrooms. Chopped walnuts or pieces of dried plums will also work well.
