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Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Course Side Dish

Cuisine Poland, polish

Servings 4

Author Calasanctius Cook Book Piarist Ball

Ingredients

• 1/4 cup vegetable oil
• 1 tsp caraway seeds
• 1 tsp sugar
• 1/2 tsp salt
• 1 lb fresh sauerkraut
• 1 medium sized tart apple peeled and diced int 1/2" pieces
• 2 carrots coarsely grated

Instructions

• In a large serving bowl, combine the vegetable oil, caraway seeds, sugar and salt. Beat briskly with a fork or spoon until the sugar and salt are completely dissolved.
• Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a bowl of cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.
• Add the sauerkraut, apples and carrots to the oil mixture and toss then together lightly but thoroughly with a fork. Taste for seasoning and refrigerate until ready to serve.

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