This delicious, paleo, keto and low-carb-friendly Reuben salad recipe might just be your new weeknight dinnertime salad. Rich and filling, it’s slathered in a sauerkraut-based dressing that brims with healthy probiotics to heal you in all the right places. Try any wildbrine sauerkraut variety, but we used the Dill & Garlic and the Red Cabbage for our tests and we loved both of them. The red cabbage kraut gives it a pretty pink glow.
14 oz. butter lettuce & radicchio mix or chopped romaine
2 Tbsp. shallot, minced
3/4-1 c. Swiss cheese, shredded
1/2 -3/4 lb. corned beef, diced (more for a “meatier” salad!)
Caraway seeds to sprinkle on top, optional
Sauerkraut dressing, to taste
1 1/4 c. wildbrine sauerkraut
1/4 c. ketchup
1/3 c. mayonnaise
2 Tbsp. dijon mustard
1 tsp. Worcestershire sauce
1-2 tsp. honey, depending on desired sweetness
Salt & pepper, to taste
For the dressing:
Place all ingredients for the dressing in a blender or food processor and blend until smooth.
Serves 4 dinner sized portions
Place all salad ingredients in a large bowl. Top with desired amount of dressing just prior to serving. Reserve remaining dressing for leftovers or another dish.
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