Sauerkraut and Carrot Salad Recipe


  • 600 g Sauerkraut
  • 800 g Carrots, grated
  • 200 g Apple, grated
  • 1 big onion, diced fine (optional)
  • app. 150 ml vinegar (i.e. white wine or malt)
  • 1-2 tbsp. raw sugar
  • 2-3 tbsp. oil (i.e. olive)
  • salt and pepper to taste (don't be shy, two tsp. salt seems good to me)
  • add powdered nutmeg and cumin if desired
  • chopped walnut pieces as garnish


Start with grating the apple into the vinegar and adding the diced onion. Squeeze the sauerkraut lightly (reserve the juice in case the salad is too dry in the end) and chop it coarsely, add with the grated carrots into the apple/onion mix.
Then add all the other ingredients/seasonings.
Let rest for at least one hour and readjust the seasoning if necessary.

Use the walnuts to garnish the salad (nicer eating when chopped, better looking when whole halves).

Salad will last well for 2-3 days (even so it will lose some crunch), but in case you plan to keep the salad, it is advisable to leave the onions out as the onion flavour will deteriorate faster (compromise could be to cut and put the onions into the salad just before you serve).


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