Polish Sauerkraut and Carrot Salad


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.

Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
4 servings


  • 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


  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.

Cook's Note:

You can also use olive oil instead of canola oil.

Nutrition Facts (per serving)

235 Calories
14g Fat
27g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 235
% Daily Value *
Total Fat 14g 18%
Saturated Fat 1g 6%
Sodium 990mg 43%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 22%
Total Sugars 18g
Protein 2g
Vitamin C 28mg 138%
Calcium 66mg 5%
Iron 2mg 13%
Potassium 414mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love