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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
- ¼ cup canola oil
- 3 tablespoons sugar
- 1 teaspoon caraway seeds, or more to taste
- salt and ground black pepper to taste
Directions
Step 1
Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 235 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat1g | 6% |
| Sodium990mg | 43% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber6g | 22% |
| Total Sugars18g | |
| Protein2g | |
| Vitamin C28mg | 138% |
| Calcium66mg | 5% |
| Iron2mg | 13% |
| Potassium414mg | 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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