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.
Ingredients
- 4 cups sauerkraut , drained
- 1 onion , chopped
- 1 apple - peeled , cored, and grated
- 2 carrots , grated
- 0.25 cups canola oil
- 3 tablespoons sugar
- 1 teaspoon caraway seeds , or more to taste
- salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Apple Ring Pancakes
These apple ring pancakes are half pancake, half donut. Fresh apple rings coated with pancake batter, cooked in a hot skillet, then dipped into cinnamon sugar. Served with maple syrup, these apple rings are a fall must-have.
Tex-Mex Burger with Cajun Mayo
This Tex-Mex burger with Cajun mayo recipe yields a full-flavor, beefy burger that will tantalize your taste buds. The Cajun mayonnaise is a jazzy way to spice up any basic bland burger.
Avocado Deviled Eggs
These deviled eggs have avocado added to the hard-boiled egg yolk filling for a wonderful twist on traditional deviled eggs. I usually use 1 or 2 fewer yolks for the filling.