Sauerkraut Salad
Servings: 6 servings
Ingredients
- 1 lb (450-500g) sauerkraut preferably naturally fermented and not with vinegar*
- 1 small/medium sweet apple
- 1 medium carrot
- 1/2 medium yellow onion or 2 shallots
- 3 tablespoons neutral-tasting vegetable oil
- 1/2 teaspoon caraway seeds
- 1/4-1/2 teaspoon sugar
- salt and pepper to taste
- lemon juice if needed
Instructions
- Chop sauerkraut into smaller pieces. If it's very watery, you can squeeze out excess liquid, but not too much, you don't want the sauerkraut to be too dry. Reserve the sauerkraut liquid to drink (it's delicious and healthy) or maybe you will need some later for the salad if it comes out too dry.1 lb (450-500g) sauerkraut
- Add the sauerkraut to a large bowl.
- Toast caraway seeds in a dry pan until fragrant (about 60 seconds), add to the sauerkraut.1/2 teaspoon caraway seeds
- Finely dice onion or shallots. I like to rinse them in a sieve - it takes away the harsh flavor of raw onion, leaving just a pleasant onion flavor.1/2 medium yellow onion or 2 shallots
- Shred the carrot on the large holes of a box grater.1 medium carrot
- Cut the apples into small cubes.1 small/medium sweet apple
- Add the onions, carrot, apples, and oil to the sauerkraut.3 tablespoons neutral-tasting vegetable oil
- Season with salt, pepper, and sugar to taste. Toss until combined.1/4-1/2 teaspoon sugar, salt and pepper
- Set aside for 1-2 hours for the flavors to meld and for the sauerkraut to soften.
- If your salad looks too dry, assess this once again after 1-2 hours. After some time, sauerkraut softens and releases some liquid.
- When you're ready to serve, check again if the salad needs more salt, pepper, or sugar. If it's not sour enough, drizzle it with lemon juice (I usually add about 1-2 teaspoons) or the sauerkraut juice. The amount of lemon juice/sauerkraut juice and sugar can vary greatly depending on the brand of sauerkraut.lemon juice
- Enjoy!
Notes
- Good-quality sauerkraut is important for this recipe. Try to find naturally-fermented sauerkraut, rather than the kind made with vinegar. If you only have vinegar-based sauerkraut, you may need to rinse it first to reduce its sourness.
- If you're skeptical about including apples in this recipe, think again! The apple brings a delightful crunch to the salad. Combining the tartness of sauerkraut with the sweetness of crunchy apples creates a perfect bite - so definitely keep it in!
- If raw onions aren't your thing, a quick rinse in a sieve can tone down their strong flavor.
- Certain sauerkraut packages come with carrots and caraway seeds. If yours does, feel free to skip adding them to this recipe.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
Nutrition
Calories: 93kcal