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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.3
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,120.4 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 0.9 g

View full nutritional breakdown of Sorøwka (Sauerkraut & Carrot Salad) calories by ingredient
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Sorøwka (Sauerkraut & Carrot Salad)

Submitted by: NORJUNMA1

Introduction

My Polish mother-in-law introduced me to this tasty salad made of cabbage, carrots and dill. It couldn't be easier and goes great with roast pork chops or pot roast. My Polish mother-in-law introduced me to this tasty salad made of cabbage, carrots and dill. It couldn't be easier and goes great with roast pork chops or pot roast.
Number of Servings: 4

Ingredients

    1 1/2 Cups of Sauerkraut, well drained
    1 Cup raw, coarse-grated Carrots
    1/4 Cup chopped fresh Dill weed
    3 Tbs Olive Oil
    1 Tbs Salt
    1 1/2 Tsp Black Pepper
    1 Tsp Splenda or Sugar

Directions

1. Squeeze out all excess juice from the sauerkraut
2. In bowl, thoroughly combine sauerkraut, carrots, dill, olive oil (to moisten the salad), salt, pepper and Splenda (to cut acidity and sourness of the sauerkraut).
3. Store in airtight container and keep refridgerated. Allowing the salad to sit for a few hours before serving will allow the flavors to blend. This salad will keep for a few weeks because of the briny residue from the sauerkraut.

Number of Servings: 4

Recipe submitted by SparkPeople user NORJUNMA1.






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