Sauerkraut Salad with Carrot and Apple Recipe
A simple sauerkraut salad is a classic Polish side dish, especially for meat mains. Sour, crunchy and refreshing – a bit like a Polish version of coleslaw, only bolder in flavour and naturally fermented.
This salad combines the natural tang of fermented cabbage with the sweetness of carrot and apple, giving you a vibrant, crunchy side that cuts through rich, meaty mains.
Chef's tips
Adjust the sourness by rinsing the sauerkraut more or less, depending on your taste. Letting the salad rest for a short while before serving makes the flavours rounder and more balanced.
How to serve
Serve chilled or at room temperature alongside pork chops, goulash, roast poultry or baked fish. It’s also great in a simple lunch plate with potatoes and a fried egg.
Ingredients
- sauerkraut preferably from a barrel, not with vinegar - 400 g
- carrot medium - 1 piece
- apple tart or slightly tart, e.g. Grey Reinette, Ligol - 1 piece
- onion small - 0.5 piece
- oil - 2 tablespoons
- sugar optional, to balance the acidity - 0.5 teaspoons
- black pepper to taste
- parsley or dill chopped, optional - 1 tablespoon
Preparation
- If the sauerkraut is very sour, quickly rinse it under running water and squeeze it well in your hands. If you like a strong sour taste, don’t rinse it, just squeeze out the excess juice.
- Chop the sauerkraut with a knife into shorter pieces so the salad is easier to eat.
- Peel the carrot and grate it on the coarse side of a grater.
- Wash the apple; if the skin looks good, don’t peel it. Grate it on the coarse side of a grater, avoiding the core.
- Peel the onion and chop it very finely.
- In a large bowl combine the sauerkraut, carrot, apple and onion. Add the oil, sugar (if using) and season with pepper. Mix thoroughly with your hand or a spoon, gently squeezing so the ingredients come together.
- Taste the salad and, if needed, season with more pepper or a little sugar. If it seems too dry, add 1–2 tablespoons of sauerkraut juice or a bit more oil.
- Finally, sprinkle the salad with chopped parsley or dill. Set aside for at least 10–15 minutes for the flavours to meld, then serve.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku do 4 dni. Z czasem będzie coraz bardziej miękka i intensywna w smaku.
