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.
For the Salad:
14 oz. butter lettuce & radicchio mix or chopped romaine
2 Tbsp shallot, minced
3/4-1 cup Swiss cheese, shredded
1/2 -3/4 lbs corned beef, diced (more for a “meatier” salad!)
Caraway seeds to sprinkle on top, optional
Sauerkraut dressing, to taste
1 1/4 cup wildbrine sauerkraut
1/4 cup ketchup
1/3 cup mayonnaise
2 Tbsp dijon mustard
1 tsp worcestershire sauce
1-2 tsp honey, depending on desired sweetness
Salt & pepper, to taste
Place all ingredients for the dressing in a blender or food processor and blend until smooth.
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.