Dish of Sauerkraut Slaw
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Sauerkraut Slaw


Poland   -   Surówka z Kiszonej Kapusty
Makes:
Effort:
Sched:
DoAhead:  		 1-1/8 #
**
20 min
Yes		 Sauerkraut is extremely popular with the peoples of Poland, Germany, Ukraine and Hungary. Surówkas, raw salads of shredded vegetables are very popular in Poland, and will not wilt on the buffet.

11
6
4
-----
2
1/2
3
1/3
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oz
oz
oz
---
T
t
T
t
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Sauerkraut (1)
Onions
Carrots
-- Dressing
Wine Vinegar, white
Sugar
Olive Oil, ExtV
Pepper (2)
---------------
Make   -   (20 min + 1 or more hrs rest)
  1. Drain SAUERKRAUT well, but do not wring it out.
  2. If you think your Sauerkraut is too stringy, you can pile it on the cutting board and make just a couple cuts through the pile. I usually do not.
  3. Quarter ONION lengthwise and slice very thin crosswise. Mix with Kraut.
  4. Grate CARROT. I use a julienning vegetable peeler, then cut the strands into about 1-1/2 inch lengths. Mix with Kraut.
  5. Use your hands to pull apart the Sauerkraut and get it evenly mixed with the other ingredients.
  6. In a small jar, Mix all Dressing Items. Let sit until the Sugar has dissolved into the Vinegar. Shake the jar vigorously and pour over the Salad. Tumble it in well.
  7. Refrigerate for at least an hour for the flavors to blend. A few hours or overnight is even better.
  8. Serve cold.
NOTES:

  1. Sauerkraut:

      Success depends on the quality of the sauerkraut. I use Viterol brand from Poland. For details see our Sauerkraut page.

  2. Pepper

      The pattern recipe calls for White Pepper, but I don't use much of that, and don't mind a few speckles of pepper, so it's what I use.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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