Rating: 5 stars 4.8
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.

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  • 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

235 calories; protein 2.2g; carbohydrates 27.1g; fat 14.4g; sodium 989.9mg. Full Nutrition
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