Polish Sauerkraut Salad (Surówka z Kapusty Kiszonej)

Traditional Polish sauerkraut salad with carrot and apple is zesty, tangy and delicious. Easy to make, nutritious and bursting with flavour!

Course Lunch, Salad

Cuisine Polish, vegan

Prep Time 12

Total Time 12

Servings servings

Calories 96kcal

7.76 ounces sauerkraut drained, chopped, approx. 1½ cups, weigh after removing excess moisture
1 large sweet apple peeled/unpeeled, coarsely grated
1 med./large carrot peeled, coarsely grated
1 small red onion thinly sliced
1½ tablespoons dill finely chopped
⅔ teaspoon caraway seeds
3-4 tablespoons oil any neutral tasting
½ teaspoon sugar
Sea salt and pepper to taste *see Notes

Prepare sauerkraut: Place the sauerkraut in a strainer and press gently to remove excess moisture (it shouldn't be dripping, but don't remove all the moisture). Chop the sauerkraut and add to a large mixing bowl.
Prepare caraway seeds: Toast the caraway seeds in a pan for a minute or so then lightly crush them. While toasting can be optional I do recommend crushing/chopping the seeds before adding into the salad.
Assemble salad: To the mixing bowl add the carrot, apple, onion, dill, caraway seeds, oil, sugar and pepper to taste. Stir until thoroughly combined then taste and adjust the seasoning if required. Serve or cover and refrigerate.

Sauerkraut: When you shop for sauerkraut look for organic, preservative free sauerkraut, if possible, (these are usually sold in Polish stores), with a light yellow/greenish tint (not grey).
You can but don't need to peel the apple for this salad. Ensure it's sweet, not sour.
*Seasoning: One thing to remember is that sauerkraut is quite salty so taste the salad before seasoning it (pepper alone might be sufficient).
Serving: Best served chilled. Refrigerate for 30 minutes before serving if possible.
This salad can be made up to 6 hours in advance. Keep covered, refrigerated.
Serve with grilled or fried fish, chicken, turkey or pork dishes, alongside mashed potatoes.
Not suitable for freezing.