Sauerkraut-potato noodle salad

Ingredients:

• 0,300 KG Mestari potato noodles
• 0,300 KG Hengstenberg wine-vinegar sauerkraut
• 0,020 KG Royal capers (berry)
• 0,050 KG kale
• 0,070 KG leek strips
• 0,050 KG Royal roasted pepper strips
• 0,001 KG Hengstenberg orange balsamic

Filos lemon oil for frying

Spices:
parsley
basil
thyme/chervil

Finish seasoning with oil and Hengstenberg orange balsamic

Preparation:

Fry/wok the potato noodles in lemon oil, add capers and kale. Allow to cool. Finely chop the leek. Stir the chopped leek, wine-pickled cabbage, bell pepper strips, parsley and herbs into the cooled potato noodles. Serve with Filos tzatziki or Dodoni Greek yogurt. The salad can be served cold or warm.rnrnTip: Warm the salad and serve it with authentic German Lecker mini bratwursts. Tzatziki & mustard make a good sauce to accompany it.rnrnMore information about the products in this collaboration recipe: http://www.filos.fi/