Recipe: Red, White and Blue Cheese Salad

• 1 18-oz. jar wildbrine Red Beet and Red Cabbage kraut, drained
• 1-2 c. Napa cabbage, shredded
• 2 avocados, cubed
• 1/2 c. crumbled blue cheese
• 2-3 Tbsp. sesame oil
• 2 Tbsp. sesame seeds

Toss sauerkraut with shredded napa cabbage, crumbled blue cheese, avocado, and sesame oil. Add sesame seeds as garnish.