Polish Sauerkraut and Carrot Salad
A tangy and refreshing salad enjoyed in Poland during the winter months when fresh vegetables were scarce, and home cooks primarily turned to fermented or canned vegetables.
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
Instructions
- Place sauerkraut in a colander and squeeze out all excess liquid using your hands, chop well.
- 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.
Notes
- You can also use olive oil instead of canola oil.
Nutrition
Calories: 235kcalCarbohydrates: 27gProtein: 2gFat: 14gSaturated Fat: 1gSodium: 990mgPotassium: 414mgFiber: 6gSugar: 18gVitamin C: 28mgCalcium: 66mgIron: 2mg
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