When Firefly first started selling products at Seattle farmers’ markets, our customers would always ask us for ideas about how to use them. We were trying to get people to think out of the box when it comes to kraut. Kraut isn’t just a topping for sausage, we would tell them. Try it in salads, with roasted vegetables, or blended into hummus.
Eventually we printed up recipe cards to share; this salad was Firefly’s first official recipe. Since then we’ve added a few things, and the result is a hearty, nourishing bowl of greens, veggies, legumes, nuts, and seeds that make a satisfying meal. We especially love it for lunch because it fills you up without weighing you down. Ruby Red Kraut is our first pick for this salad because of its vibrant color, but Classic Kraut and Emerald City Kraut are delicious too.
Makes 4 to 6 servings
½ cup raw pumpkin seeds or slivered almonds
1 cup Ruby Red Kraut
6 cups slightly packed leafy greens (about 8 ounces)
1 large avocado, peeled, pitted, and diced
⅓ cup thinly sliced red onion
1 cup cooked quinoa (see Quinoa, for cooking instructions)
⅓ cup crumbled goat or feta cheese (about 1.5 ounces)
FOR THE DRESSING:
¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon or lime juice
2 teaspoons honey
Salt and freshly ground black pepper
Toast the pumpkin seeds in a small skillet over low heat. Stir constantly (they burn easily) until they’re golden brown, 5 to 7 minutes. Set them aside to cool.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. Put the kraut with the pumpkin seeds in a large salad bowl, add the greens, avocado, onion, quinoa, and cheese, and toss to combine.
To make the dressing, whisk all the ingredients in a small bowl until smooth.
Pour the dressing over the salad and toss to evenly coat. Season to taste with salt and pepper, and serve immediately.
This is a lunchtime favorite at Firefly Kitchens. Quinoa, with its high protein content, makes this a nourishing staple. Add mint or other seasonal herbs to tweak the salad’s flavor, or toss in chickpeas, white beans, or sliced chicken or turkey to make a more substantial meal. This salad is a great one to make ahead because the longer it sits, the more its flavors develop, so it tastes even better the next day.
Makes 4 to 6 servings
FOR THE DRESSING:
1 tablespoon apple cider or rice wine vinegar
Juice of 1 medium lemon (about 3 tablespoons)
2 teaspoons curry powder
⅓ cup extra-virgin olive oil
¼ cup chopped fresh basil or parsley
¼ cup chopped fresh cilantro
1½ cups Yin Yang Carrots
1 small red bell pepper, chopped
4 cups cooked quinoa (see Quinoa, for cooking instructions)
½ cup dried cranberries or cherries, chopped
½ cup pistachios, almonds, or cashews, chopped
Salt and freshly ground black pepper
To make the dressing, combine all the ingredients in a medium bowl. Let sit for 5 minutes while you make the salad.
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. In a large bowl, toss the carrots with the bell pepper, quinoa, cranberries, and pistachios. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper. Serve right away or refrigerate for up to 2 days.
This salad is one of our favorites in spring and early summer. Fresh strawberries from the garden or local farmers’ market add a delicate sweetness that balances the flavorful kraut. If strawberries aren’t in season, get the sweetness by substituting half an orange, thinly sliced. This salad is a wonderful accompaniment to any type of chicken or fish.
Makes 4 to 6 servings
1 cup Emerald City Kraut
1½ cups cooked or canned chickpeas (see Legumes, for cooking instructions)
4 cups lightly packed leafy greens (about 6 ounces)
1 cup thinly sliced strawberries (about ½ pint)
⅓ cup thinly sliced red onion (optional)
2 to 3 tablespoons crumbled goat cheese (optional)
Salt and freshly ground black pepper
FOR THE DRESSING:
1 teaspoon coriander seeds
Zest of 1 small orange (about 1 tablespoon)
2 tablespoons freshly squeezed orange juice
2 tablespoons champagne vinegar or other sweet vinegar
3 tablespoons extra-virgin olive oil
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. Put it in a large bowl, along with the remaining ingredients except the salt and pepper, and toss to combine. Refrigerate until ready to serve.
To make the dressing, start by crushing the coriander seeds using a mortar and pestle, a rolling pin, or a clean coffee grinder. Break the seeds down, but don’t crush them to a powder. In a small bowl, whisk the crushed coriander together with all the remaining ingredients.
Just before serving, pour the vinaigrette over the salad and toss to coat. Season to taste with salt and pepper, and serve immediately.
One of Firefly’s first employees, Sarah Betts, shared this recipe with us—a “secret” recipe she doesn’t give out to many. “This recipe is the reason people keep coming over to my house for dinner,” she jokes. But in all honesty, it’s one of the best Caesar dressings out there, with the kraut adding just the right amount of tang to brighten and lighten the creamy dressing.
Massaging the kale, as funny as it sounds, is important because it helps soften it, making the tough leaves easier to chew and digest. Croutons make a crunchy (and traditional) addition to this Caesar. Add chunks of roast chicken or grilled salmon, or chop up a hard-boiled egg or two, to make this a complete meal.
Makes 4 to 6 servings
2 large bunches kale (about 2 pounds)
FOR THE DRESSING:
2 tablespoons Dijon mustard
4 to 5 cloves garlic
¼ cup mayonnaise
¾ cup Classic Kraut
1 tablespoon Worcestershire sauce
¼ cup extra-virgin olive oil
⅓ cup grated Parmesan cheese (about 1.5 ounces), plus additional for garnish
Juice of 2 small lemons (about ½ cup)
4 anchovies (optional)
Salt and freshly ground black pepper
Cut or tear the kale leaves from the thick stalks, discarding the stalks. Tear the leaves into small pieces and put them in a large bowl.
To make the dressing, whirl all the ingredients except the salt and pepper in a blender or food processor until smooth.
Pour the dressing over the kale. Using your hands, massage the dressing into the leaves until they start to soften, 2 to 3 minutes. (You can also accomplish this by tossing the salad vigorously with two wooden spoons.) Season to taste with salt and pepper, garnish with additional Parmesan, and serve immediately.
This recipe feeds an army, or a bunch of hungry kids. It also makes great leftovers, so don’t worry about finishing it all in one meal. Pack it up for lunch the following day or serve it over a bed of greens for a quick dinner the next night.
To make this salad an even more complete meal, add chunks of roasted eggplant or steamed green beans. Instead of Classic Kraut, try Ruby Red Kraut or Caraway Kraut for a richer, spicy flavor that complements the briny olives well.
Makes 6 to 8 servings
2 quarts water
2 teaspoons salt
1½ cups orzo pasta
1 cup Classic Kraut
¾ cup crumbled feta cheese (about 3.5 ounces)
½ cup pitted Kalamata olives, roughly chopped
½ cup finely chopped red onion
½ cup finely chopped fresh parsley
1 large red bell pepper, cored, seeded, and chopped (about 1½ cups)
1½ cups halved cherry tomatoes
Salt and freshly ground black pepper
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
½ teaspoon dried basil, or 1 tablespoon chopped fresh basil
1 teaspoon Dijon mustard
1 teaspoon lemon zest
Juice of 1 small lemon (about 2 tablespoons)
2 tablespoons Classic Kraut
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce
Put the water and salt in a large pot, and bring it to a boil. Add the orzo and cook until it’s tender yet firm to the bite, about 12 minutes. Drain the orzo and rinse it with cold water.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. Put the orzo and kraut in a large bowl and toss with all the remaining ingredients except the salt and pepper.
To make the dressing, whirl all the dressing ingredients in a blender or food processor. Toss the orzo mixture with the dressing until thoroughly combined.
Season to taste with salt and pepper. Serve immediately or refrigerate for up to 1 day.
The classic potato salad never gets old, but it’s fun to dress it up now and again. Green beans add great color and a satisfying crunch to the tender potatoes, while the earthy flavor of caraway lingers in each bite, creating a deeper and more interesting taste.
Spice it up a bit with horseradish, which pairs nicely with caraway. In spring, substitute fresh peas or lightly steamed asparagus; replace the green beans with thinly sliced fennel in winter.
Makes 8 servings
8 medium red potatoes (about 2 pounds)
1 teaspoon salt
1 pound green beans, ends trimmed
1 cup Caraway Kraut
¾ cup minced onion,
4 radishes, trimmed and minced
⅓ cup chopped fresh parsley
1 tablespoon capers, chopped (optional)
FOR THE DRESSING:
½ cup extra-virgin olive oil
2 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
1 tablespoon mayonnaise or Greek yogurt
½ teaspoon caraway seeds, crushed
1 teaspoon salt
1 teaspoon horseradish (optional)
Peel the potatoes if you want. (We use organic potatoes so we usually leave the skin on.) Cut the potatoes into quarters, put them in a medium pot, and cover them with water. Add the salt to the water and cook the potatoes until they’re tender but not too soft, about 15 minutes. Drain them and let them cool.
Meanwhile, bring a small pot of water to a boil. Boil the green beans until tender but still a bit crisp, about 3 minutes. Plunge them in cold water to stop the cooking, then drain them and let them cool.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut.
In a large bowl combine the cooled potatoes and green beans. Add the kraut, onions, radishes, parsley, and capers.
To make the dressing, in a small mixing bowl whisk together all the ingredients until well blended. Pour the dressing over the potato mixture and toss to coat. Serve immediately or refrigerate for up to 12 hours.
Coleslaw comes from the Dutch term koolsla, which means “cool salad.” Making cabbage cool is what we’re all about, so why not add fermented cabbage to fresh cabbage and up the “cool” level and digestibility? The heat of Firefly Kimchi is just what classic coleslaw needs to brighten it up, plus the different textures of fresh and fermented cabbage keep it interesting.
For a tasty egg-free alternative, omit the mayonnaise and add a splash of apple cider or rice wine vinegar and a tablespoon of sesame oil. Add shrimp, chicken, or tofu to boost the protein and turn the slaw into lunch or a light dinner.
Makes 4 to 6 servings
1 cup Firefly Kimchi
4 green onions, chopped, including the green tops
½ small green or red cabbage, or a mix, shredded (about 4 cups)
2 to 3 medium carrots, grated (about 1 cup)
4 to 6 radished, trimmed and grated (about ½ cup)
Salt
FOR THE DRESSING:
½ cup mayonnaise or Greek yogurt
1 to 2 teaspoons of your favorite hot sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon rice wine vinegar
Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kimchi. Toss the kimchi with the remaining ingredients except the salt in a large bowl.
To make the dressing, whisk all the ingredients in a small bowl until well blended.
Pour the dressing over the slaw and toss to coat. Season to taste with salt. Serve immediately or refrigerate for up to 1 day.
Make It Quick & Simple
Brighten up your favorite coleslaw (or store-bought slaw) by topping it with the zesty flavor of your favorite kraut. The fermented cabbage will make the raw cabbage more digestible.
This colorful salad makes a great accompaniment to anything grilled and packs well for a picnic or barbecue. The combination of beans and avocados gives it a hearty, creamy consistency, peppered with the sweet crunch of bell peppers and corn, and the juiciness of tomatoes. The dish doubles as a great filler for tacos, burritos, and quesadillas.
Makes 6 servings
1 cup Cortido Kraut
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 large red bell peppers, cored, seeded, and diced (about 1½ cups)
1½ cups fresh corn kernels cut from the cob or frozen corn, thawed
1 cup halved cherry tomatoes
½ cup finely diced red onion
¼ cup chopped fresh cilantro
1 medium jalapeño, seeded and minced (about 3 tablespoons)
Salt and freshly ground black pepper
1 large avocado, halved, pitted, peeled, and diced
FOR THE DRESSING:
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon cumin seeds, or ½ teaspoon ground cumin
½ teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. Combine the kraut with the beans, bell pepper, corn, tomatoes, onion, cilantro, and jalapeño in a large mixing bowl.
To make the dressing, whisk all the ingredients in a small bowl until well mixed. Pour the dressing over the salad and toss to evenly coat. Season to taste with salt and pepper.
Top the salad with the avocado just before serving to keep it from getting brown. Serve chilled or at room temperature.
NOTE: Turn up the heat with a splash of your favorite salsa or an additional jalapeño.
Make this salad when the trees take on rich hues of red and gold, and pears are at the peak of their season. Let them ripen until their flesh is tender to the touch. When you slice the pear just before serving, let its sweet juices run down into the greens and sweeten the entire salad. If you don’t have a ripe pear on hand, try this with a sweet and crisp apple or four or five plump, juicy figs.
Makes 6 to 8 servings
¾ cup pecans
½ cup Ruby Red Kraut
8 cups loosely packed baby greens (about 12 ounces)
½ medium fennel bulb, thinly sliced (about 1 cup)
½ cup crumbled blue cheese, such as Gorgonzola
FOR THE DRESSING:
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper
1 medium pear
In a small skillet over low heat, toast the pecans. Stir constantly (they burn easily) until they’re browned and fragrant, 5 to 8 minutes.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. In a large salad bowl, toss the kraut with the pecans, greens, fennel, and blue cheese.
To make the dressing, whisk all the ingredients in a small bowl until well blended.
Just before serving, drizzle the dressing over the greens and toss until it’s evenly distributed. Season to taste with salt and pepper. Core and slice the pear, arrange the slices artfully on top of the salad, and serve immediately.
This hearty salad is a meal in itself or goes nicely with a light soup. We use different fruit and herb combinations depending on the season. In fall, we love to throw in thinly sliced apples, chopped fennel, or dried cherries to replace the dried apricots. For a creamier dressing, try adding a tablespoon or more of plain yogurt.
Makes 6 servings
1 cup Classic Kraut
1 cup chopped turkey cut into ½-inch cubes
½ cup chopped salami cut into ¼-inch cubes
1 cup (½ pound) mozzarella cheese cut into ½-inch cubes
1 red bell pepper, cored, seeded, and diced (about ½ cup)
6 dried apricots, thinly sliced
⅓ cup chopped fresh parsley
1 head romaine lettuce, cored and chopped into bite-size pieces
FOR THE DRESSING:
1 teaspoon Dijon mustard
1 teaspoon maple syrup
¼ teaspoon smoked paprika (pimentón)
Juice of 1 small lemon (about 2 tablespoons)
½ teaspoon salt
¼ cup extra-virgin olive oil
Remove the kraut from the jar with a fork, letting any extra brine drain back into the jar. Roughly chop the kraut. In a large salad bowl, toss the kraut with the turkey, salami, mozzarella, bell pepper, apricots, parsley, and lettuce. Refrigerate until ready to serve.
To make the dressing, whisk together all the ingredients except the oil in a small mixing bowl. Slowly drizzle in the oil, whisking constantly until the dressing is fully emulsified.
Just before serving, pour the dressing over the salad and toss to coat. Serve immediately.
Creamy dressings make such a great addition to hearty salads, grains, and even roasted vegetables, but store-bought dressings are usually full of thickening agents and unhealthy fats. Our recipe relies on just a small amount of mayonnaise or plain yogurt to do the thickening and results in a fresh, light, and zesty dressing. Fresh herbs are key to its brightness—feel free to play around with seasonal herbs.
Use this to dress your favorite greens, coleslaw, or grain salad, or use it as a dip for vegetables or chips. We also love to pour it over baked potatoes and steamed broccoli.
Makes about 3 cups
1 clove garlic, crushed
¾ cup Classic Kraut
1 tablespoon apple cider vinegar
½ cup mayonnaise or plain Greek or whole-milk yogurt
¾ cup chopped fresh basil
¾ cup chopped fresh parsley
½ cup chopped fresh cilantro
¼ cup chopped, stemmed kale leaves
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon lime zest
1 teaspoon freshly squeezed lime juice
Salt and freshly ground black pepper
Whirl all the ingredients except the salt and pepper in a blender or food processor until smooth. Season to taste with salt and pepper. Refrigerate until ready to use, and store this dressing in the fridge for up to 3 to 5 days.
As its name suggests, this is a simple, go-to dressing that will quickly become a standard in your kitchen. Simple to make, it’s versatile enough to work well with a wide variety of ingredients, including all Firefly ferments. Make a big batch and keep it on hand to dress a bowl of greens or drizzle over veggies or grains for a quick and healthy meal.
Makes about 2 cups
3 cloves garlic, crushed and finely chopped
2 tablespoons water
1 tablespoon Dijon or stone-ground mustard
1 tablespoons tamari
⅓ cup apple cider vinegar
1 tablespoon honey or maple syrup
1 cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
Put the garlic, water, mustard, tamari, vinegar, and honey in a pint jar with a lid that screws on tight. Secure the lid and shake the jar vigorously for 30 seconds, or until the ingredients are well mixed.
Add the oil, secure the lid again, and shake the jar for another 30 seconds, or until the ingredients are well mixed. Season to taste with salt and pepper. Store this dressing on your kitchen counter or in the fridge for up to two weeks.
