Recipes Salad Polish Sauerkraut and Carrot Salad 4.9 (7) 6 Reviews 3 Photos This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables. Submitted by apfel Updated on August 22, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 15 mins Additional Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 cups sauerkraut, drained 1 onion, chopped 1 apple - peeled, cored, and grated 2 carrots, grated ¼ cup canola oil 3 tablespoons sugar 1 teaspoon caraway seeds, or more to taste salt and ground black pepper to taste Directions Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well. Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving. Cook's Note: You can also use olive oil instead of canola oil. I Made It Print Nutrition Facts (per serving) 235 Calories 14g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 235 % Daily Value * Total Fat 14g 18% Saturated Fat 1g 6% Sodium 990mg 43% Total Carbohydrate 27g 10% Dietary Fiber 6g 22% Total Sugars 18g Protein 2g 4% Vitamin C 28mg 31% Calcium 66mg 5% Iron 2mg 13% Potassium 414mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.