Sauerkraut Salad

By Jackie Shen, Executive Chef of Chicago's Red Light Restaurant

1 32 oz. jar of Frank's sauerkraut rinsed and drained
1/4 cup shredded carrot
1 small red onion sliced
3 stalks green onion (green part only)
1 8 oz. can mandarin orange segments (drain and reserve juice)
1 juiced lemon
1 tsp. salt
2 tbs. chili flakes

1. Toss all ingredients together in a large bowl.
    
2. Add juice of lemon, reserved juice of mandarin orange, salt and chili flakes.
    
3. Toss again.
    
4. Arrange on platter.

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