Sauerkraut Salad

• One 2-pound head or 2 pounds packaged sauerkraut
• 1 heaping tablespoon sweet paprika
• 1/3 cup walnut, hazelnut, dark sesame, or extra virgin olive oil
• 1/2 cup pitted and chopped black olives, preferably not canned

1. If using a whole head of sauerkraut, quarter, core, and shred it as finely as possible.
2. If using packaged sauerkraut, rinse lightly and drain well.
3. Stir in the paprika and oil and garnish with the olives.
4. Prepare the sauerkraut as in step 1.
5. Substitute sugar for the paprika and use extra virgin olive oil; substitute an apple (Granny Smith is good here), peeled, cored, and shredded on a grater (or in a small food processor), for the olives.
6. Add 2 scallions, trimmed and chopped, and 1 cup chopped jarred or canned plums (or dried prunes, soaked in a little water or port).
7. Toss all the ingredients together and serve.

head, sweet paprika, walnut, black olives

Taken from www.epicurious.com/recipes/food/views/sauerkraut-salad-385969 (may not work)