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.
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
ΒΌ cup canola oil
3 tablespoons sugar
1 teaspoon caraway seeds, or more to taste
salt and ground black pepper to taste
Directions
Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
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.