Northwoods Wild Rice Salad Recipe: How to Make It
This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul,...
Keywords
- wild salad
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Whisk
- Stove
Ingredients
- 2/3 cup uncooked wild rice
- 2 cans (14 ounces each) sauerkraut, rinsed and well drained
- 1 medium apple, peeled and chopped
- 3/4 cup chopped celery
- 3/4 cup shredded carrot (about 1 large carrot)
- 1/2 cup finely chopped red onion
- 1/2 cup sugar
- 1/3 cup cider vinegar
- 3 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 3/4 cup chopped walnuts, toasted
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