Chefs Binge · Polish · Serves 5 portions

Polish Sauerkraut Salad (Surówka z Kiszonej Kapusty)

My Polish sauerkraut salad: squeezed sauerkraut, grated carrot and finely diced onion with oil and a pinch of sugar. Apple is optional.

Prep

15 min

Total

15 min

Serves

5 portions

Per serving

113 kcal

Ingredients

500 g Sauerkraut - squeezed

150 g Carrot - 1 large or 2 medium, grated

1 small Onion - about 80 g, red or white, very finely diced

3 tbsp Rapeseed or Sunflower Oil

1 tsp Sugar - more to taste

Salt - a pinch, to taste

1 small Apple - optional, grated

1 tbsp Fresh Dill - optional, chopped

Method

Salt the Onion. Dice the onion very finely and put it in a large bowl with the salt and the sugar. Mix and leave it for 10 minutes, until the onion softens.

Add the Carrot. Grate the carrot, and the apple if you are using it, and stir it into the onion.

Add the Sauerkraut. Squeeze the sauerkraut a handful at a time to get out as much juice as you can, keeping the juice in a cup. Add it to the bowl.

Dress and Taste. Pour in the oil and mix well. Taste and adjust with salt, sugar or a spoon of the sauerkraut juice. Stir in the dill if you are using it.

Chef’s notes

Keeps up to a week in a closed tub in the fridge.
Too sweet? Add more squeezed sauerkraut or a spoon of the juice you kept.
If you add the apple, go easy on the sugar.

Per serving Calories 113 kcal · Protein 1.4 g · Carbs 9.4 g · Fat 8.4 g · Saturates 0.9 g · Fibre 4 g · Sugar 4.7 g · Sodium 762 mg

chefsbinge.com/polish-sauerkraut-salad

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