Description
A refreshing, tangy, and lightly sweet Polish sauerkraut salad made with apple, carrot, onion, and herbs. Perfect as a cold side dish or light lunch.
Ingredients
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1 jar (32 oz) sauerkraut, drained
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3 tablespoons olive oil
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1 medium onion (white or red), finely chopped
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1 medium carrot, peeled and grated
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½ apple, peeled and finely chopped
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1 teaspoon granulated sugar
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Salt and pepper, to taste
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Fresh parsley or dill, chopped (for garnish)
Instructions
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Drain the sauerkraut well. Rinse if it’s too salty, then squeeze out excess liquid.
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Peel, chop, and grate the vegetables and apple.
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In a large bowl, mix sauerkraut, carrot, apple, and onion.
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Add olive oil, sugar, salt, and pepper. Mix well to coat.
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Chill for at least 1 hour (or overnight for best flavor).
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Garnish with fresh dill or parsley before serving.
Notes
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Use a sweet, crisp apple like Fuji or Honeycrisp.
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For a milder taste, rinse sauerkraut before draining.
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Tastes even better after sitting overnight.
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Great for meal prep and holds up well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook / Cold prep
- Cuisine: Polish / Eastern European