Polish Sauerkraut Salad

Traditional Polish sauerkraut salad with carrot and apple is zesty, tangy and delicious. Easy to make, full of goodness and bursting with flavour!

Course Lunch, Salad

Cuisine East European, Polish, vegan

Prep Time 12

Total Time 12

Servings servings

Calories 117kcal

3.53 ounces sauerkraut chopped, strained, weigh after excess moisture has been removed
1 large sweet apple cored
1 large carrot peeled
1 small red onion thinly sliced
½ orange juice only
1 tablespoon lemon juice
Zest of 1 lemon
3-4 tablespoons vegetable oil
⅔ teaspoon caraway seeds toasted, lightly crushed
Sea salt and pepper to taste *see Notes

To prepare the sauerkraut place it in a strainer, gently press to remove excess moisture then chop roughly.
Spiralize (or coarsely grate) the carrot and place in a large salad bowl. Add the onion and sauerkraut.
Dry toast the caraway seeds in a small pan. Lightly crush and add into the salad.
Spiralize (or coarsely grate) the apple and add into the salad. Pour in the orange juice, lemon juice, oil, add the lemon zest and mix together using 2 forks/large spoons. Taste to check if any seasoning is required. Serve immediately.

Sauerkraut: When you shop for sauerkraut look for organic, preservative free sauerkraut, if possible, (these are usually sold in Polish delicatessens), with a light yellow/greenish tint (not grey).
Preparation: You can either coarsely grate or spiralize the carrot and apple.
You can but don't need to peel the apple for this salad. Ensure it's sweet, not sour.
*Seasoning: One thing to remember is that sauerkraut is quite salty so taste the salad before seasoning it. (It may only need some pepper).
Serving: Best served chilled. Refrigerate for 30 minutes before serving if possible.
This salad can be made up to 2 hours in advance. Keep covered, refrigerated.
Serve with grilled or fried fish, chicken, turkey or pork dishes, alongside mashed potatoes.
Not suitable for freezing.