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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."
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45 m servings 235 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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; 14.4 g fat; 27.1 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 990 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I added a tiny bit of maple syrup. Excellent recipe.