Polish Sauerkraut and Carrot Salad recipe

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Ingredients

4 cups sauerkraut, drained
1 onion, chopped
1 apple - peeled, cored, and grated
2 carrots, grated
¼ cup canola oil
3 tablespoons sugar
1 teaspoon caraway seeds, or more to taste
salt and ground black pepper to taste

Nutrition Info

235.2 calories
carbohydrate: 27.1 g
cholesterol: : -
fat: 14.4 g
fiber: 6.2 g
protein: 2.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 989.9 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sauerkraut in a colander and squeeze out all excess liquid using your hands, chop well.

  2. Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.

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