Zesty Low-Carb Sauerkraut Salad

1.In a large mixing bowl, combine the drained sauerkraut, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped fresh parsley. Toss the ingredients together until well mixed.

2.In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and caraway seeds until the dressing is well combined and emulsified.

3.Pour the dressing over the sauerkraut mixture and toss everything together until the salad is evenly coated with the dressing.

4.Season the salad with salt and black pepper to taste, adjusting the seasoning as needed.

5.Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

6.Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve chilled as a refreshing side dish or a light main course.