This Sauerkraut Salad with Spiralized Carrot and Apple is a sugar free version of the classic Polish sauerkraut salad with a twist. Enjoy as a side dish or on its own.
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 this Sauerkraut Vegetable Soup recipe. It was essentially a vegetarian version of the soup my mum used to cook. Another traditional Polish recipe on my blog containing sauerkraut is this Polish Sauerkraut Dumplings (Pierogi z Kapusta) recipe. 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 sauerkraut salad recipe usually also contains carrot, occasionally apple, onion and caraway seeds, as well as sugar. I swapped the sugar for fresh orange juice, added lemon zest and gave this salad a fresh new look by spiralizing the carrot and apple. I chose to use a spiralizer in this recipe not only because I love using it in allkinds of dishes. 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, even cheese 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 the caraway seeds and makes the usually overpowering aniseed flavour a little more subdued. A small amount of these seeds, toasted and lightly crushed, adds an interesting flavour dimension to this simple Sauerkraut Salad.
One thing to remember is that sauerkraut is quite salty so taste the salad before seasoning it. (It may not need it).
More spiralized recipe ideas:
- 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.
Pin this Sauerkraut Salad with Spiralized Carrot and Apple recipe!
Looking for more easy, delicious Polish recipes?
Check out all my Polish recipes including soups, salads and mains!
Keep in touch!
Recipe Link Parties
I am bringing this Polish sauerkraut recipe to #CookBlogShare. This week’s host is Jacqui@Recipes Made Easy. Hop over and join the party, you’ll find lots of summer cooking ideas there.
I am also sharing this recipe with Meat Free Mondays, Recipe of the Week, Tasty Tuesdays Also sharing with Fiesta Friday This week’s co-hosts are Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.