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
1
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.
2
Add the Carrot. Grate the carrot, and the apple if you are using it, and stir it into the onion.
3
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.
4
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.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/polish-sauerkraut-salad
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