I ate a version of this carrot, saurkraut, and apple salad at Santa Monica’s Solidarity restaurant, which is somehow both underrated and beloved. The salad’s vinegary tang from the sauerkraut is balanced by the sweet carrots and apples. Use the best quality, refrigerated or homemade kraut, not the shelf-stable stuff.
Sauerkraut, Carrot and Apple Salad
This vibrant salad blends crunchy carrots and crisp apples with tangy sauerkraut, fresh herbs like dill and parsley, and a zingy oil-pepper dressing. Bright, refreshing, and full of texture—something lively on its own or a sharp contrast alongside richer dishes.
Ingredients
- 8 oz best quality sauerkraut
- 1 green onion
- 1 small apple
- 1 small carrot
- 2 tbsps safflower or avocado oil
- 1/2 cup fresh dill optional
- 1/2 tsp black pepper
- 1/2 cup Italian parsley, chopped
Instructions
- Squeeze out and finely chop the sauerkraut.
- Finely chop the green onion.
- Peel and grate an apple.
- Peel and grate a carrot.
- Finely chop dill and parsley.
- Add all the ingredients to a serving bowl.
- Add oil and pepper and mix.
- Place in the fridge for at least 30 minutes. Serve cold.
Tried this recipe?Let us know how it was!
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