Polish Sauerkraut and Carrot Salad

4.8
(6)

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.

2
2
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

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.

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.

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