Russian Sauerkraut Salad
By: Sheri Wetherell
Published: Friday, January 15, 2010 - 4:08pm

Ingredients




2 pounds Sauerkraut  
1 Apple, cored and diced 
2 Carrots, peeled and grated  
5 Scallions, chopped  
1/2 cup grapes
1 1/2 tablespoons Sugar  
1/2 cup Olive oil

Preparation

1 Drain the sauerkraut in a colander and rinse it well with cold water to remove excess acidity. Drain again and squeeze dry. 2 Add the sauerkraut and remaining ingredients to a large bowl and mix well. Adjust amount of sugar to taste. 3 Chill well before serving.

About


Kvashenaya Kapusta Provansal is wonderful served with sausages or roast. The word "provansal" in the name of the dish is a Russian way of indicating the use of olive oil. 
Tip: Use fresh sauerkraut for this recipe, the kind you find refrigerated in plastic bags. Avoid using canned sauerkraut as the quality just isn't as good.