Sauerkraut is a very popular ingredient in Poland and one I vividly remember from my childhood. I don’t think I’d be able to create a sauerkraut recipe without some connection, however small, to my memory of it as a child. Some time ago I posted a Sauerkraut Vegetable Soup recipe, which was essentially a vegetarian version of the soup my mum used to cook. Today I am sharing a recipe for Sauerkraut Salad with Spiralized Carrot and Apple, which is loosely based on a popular (even today) Polish sauerkraut salad.
The original version of this salad usually contains (in addition to the sauerkraut) carrot, occasionally apple, onion and caraway seeds, as well as sugar. I’ve swapped the sugar for fresh orange juice, added lemon zest and gave this salad a fresh new look by spiralizing the carrot and apple (for more recipes using a spiralizer click THIS LINK). I chose to use a spiralizer in this recipe not only because I love using it (I do!) but it makes this salad lighter, at the same time adding more volume. Plus it’s difficult to make sauerkraut look attractive and this method definitely works better than others (shame sauerkraut itself can’t be spiralised:(
My relationship with caraway seeds hasn’t always been easy. Growing up in Poland I remember caraway seeds being added to bread, meat, cheese or cabbage dishes and doing my best to avoid them (caraway was thought to benefit our digestive system and was therefore used extremely liberally). However, as an adult I am much more accepting and open-minded about the foods I used to dislike so I decided to give caraway seeds another chance. I am glad I did and I am even more glad I toasted them before adding to the salad. Toasting brings out the nutty, sweet notes of caraway and makes the usually overpowering aniseed flavour ( which is I think what made me dislike them in the past) a little more subdued. A small amount of these seeds, toasted and lightly crushed, adds interesting flavour notes to this simple Sauerkraut Salad with Spiralized Carrot and Apple.
One thing to remember is that sauerkraut is quite salty so taste the salad before adding any salt (it may not need it).
I am bringing this recipe to #CookBlogShare, hosted this week by Jacqui@Recipes Made Easy – hop over and join the party, you’ll find lots of summer cooking ideas there:)
Yields 4 portions
12 minPrep Time
12 minTotal Time
- Approx. 100-110 g sauerkraut (after excess juice has been squeezed out)
- 1 large sweet apple, unpeeled, core removed
- 2 medium carrots, peeled
- 1 small red onion, thinly sliced
- Juice of ½ orange
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 4-5 tablespoons rapeseed oil
- 1.5 teaspoons caraway seeds, toasted, lightly crushed
- Sea salt and pepper to taste
- Spiralize the carrot and place in a large salad bowl. Add the onion and sauerkraut.
- Spiralize the apple and add to the salad. Pour in the orange juice, lemon juice, oil, add the lemon zest and caraway seeds and mix together using 2 forks/large spoons (I used my hands to do this). Taste to check if any seasoning is required. Serve immediately.