This is a tangy, fresh salad that is popular in Poland throughout the winter, when home cooks typically use fermented or canned vegetables because fresh produce is rare.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
- You can also use olive oil instead of canola oil.
Reviews
It was good but next time I might add some celery seed to boost the flavor a bit.
Delicious
Definitely must try this. My family loves everything in this, and I’ve had something similar before. Don’t be afraid to try something new. If you like the basic ingredients, there’s a good chance you will really like it. And it’s good for you!
I added a tiny bit of maple syrup. Excellent recipe.
I added a tiny bit of maple syrup. Excellent recipe.