Sauerkraut Slaw {Surówka z Kiszonej Kapusty}
My husband has been in the field for the past what seems to have been a decade. He always comes back at least a couple, three pounds lighter from eating Army field kitchen food and MREs (Meals Ready to Eat), which shouldn’t even be called food. Before he gets home, I always ask him what he wants for dinner (he doesn’t always get a choice), and always, without fail he asks for crunchy salad. I guess a month of eating mushy mystery food does that to ya.
Aside from a big green salad, I’ve made him a sour kraut coleslaw today. It’s crunchy and fresh, tangy and sweet. It will deliver the much desired crunch perfectly.
You will need:
1 cup of Polish (fermented) sour kraut. If you have access to a Polish grocery store, buy a bucket. If not, go with the regular canned stuff. It comes in a bucket, jar or a sealed bag, and its mixed with carrots. You can transfer it to smaller jars and it will keep in the fridge for a while… a long while.
1 carrot (only if you’re using canned sour kraut)
1 apple
1/2 of a small regular cabbage (if you’re feeling adventurous, you can skip this, and double the sour kraut)
1 quarter of a medium onion, diced
1/2 tsp of sugar
Pinch of salt
Slice the regular cabbage into thin slices (go as thin as you can), and cut into shorter strips, like this:
Place shredded cabbage in a mixing bowl, sprinkle with salt and mix with hands squeezing the cabbage to soften it and to release the juices. Shed carrot and apple on a vegetable grater and add to the mixing bowl with the sour kraut. Add onion. Sprinkle with sugar. Mix well and let sit for a couple of minutes to let the salt and sugar dissolve. Mix again and done!
Crunch delivered.
Na zdrowie!
Anna
Ps. How did you like it? Let me know below in comments.
