Easy & Tangy Sauerkraut Salad: A Crunchy Delight for Summer

Ingredients

• 2 cups sauerkraut, drained (about 300 g)
• 1 medium carrot, grated (about 100 g)
• 1/2 red bell pepper, diced (about 75 g)
• 1/4 red onion, finely chopped (about 40 g)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar (or honey, optional)
• Salt and pepper to taste