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Sauerkraut Salad With Carrots And Apples
(Surowskaz Kiszonej Kapusty)
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| What You Need: |
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1 pound fresh sauerkraut
1 medium-sized tart cooking apple, peeled, cored and cut into ½-inch dice (1 cup)
2 carrots, scraped and coarsely grated (1 cup)
¼ cup vegetable oil
1 teaspoon caraway seeds
1 teaspoon sugar
½ teaspoon salt
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| How To Cook: |
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1. 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.
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2. 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.
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3. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.
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4. Add the sauerkraut, apple and carrots to the oil mixture and toss them together lightly but thoroughly with a fork. Taste for seasoning and refrigerate
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