Place the carrots, radishes, peas, corn, red onions, and sauerkraut in a medium bow.
Pour olive oil vinegar on top.
Sprinkle with sea salt and pepper.
Toss well to combine.
Video
Notes
Chef’s Note: To defrost frozen vegetables more quickly, empty the bag into a colander and rinse with water for a couple minutes. This salad is seasoned from the beginning because the marinade is what works in this salad. It tastes even better the next day.
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