tiptoe through the tulips salad — when winter just won’t give up

The tulips were finally in their glory last weekend, but the rain did its best to wipe them off the face of the earth.  I find early spring in Eugene kind of depressing.  April is the cruellest month and all that.  The combination of wanting to be outside and the damp chill always get to me.  I can’t get warm.  I need sun.  The dirt beckons!

Kind of creepy so stated, no?

Ah, what better to pitchfork you out of the funk than a brilliantly colored, flavor burst salad that does perfectly well with storage apples and the rest of fall’s sauerkraut?

This magenta-red sauerkraut, apple, and carrot slaw is of Polish origin.  I don’t think I’d make it with store-bought sauerkraut.  But if you find yourself with a big jar of homemade stuff, or better yet, several jars of homemade stuff taking up half of your refrigerator because you couldn’t resist the beautiful cabbages you saw for just pennies a pound last fall…go for it! (And if you’re interested in learning how to make sauerkraut, take a $5 OSU Extension Master Food Preserver Kitchen Quickies class on exactly that topic on May 13!  More information in the box to the right.)

The proportions are approximate.  If you like more carrot or apple, adjust accordingly.

The bright colors of the carrots and sauerkraut will stay true and won’t bleed, so feel confident that you can prepare this ahead of time.  Serve in a glass bowl, so everyone can dig the color.  Vegans will love the blend of pro-biotics, raw vegetables, and a hint of sweetness that suggests the faintest sin.  Others may very well enjoy it with grilled sausages.

Polish Sauerkraut-Apple-Carrot Slaw

Serves 6-8 as side salad

  • 1 quart red sauerkraut
  • 2 firm, tart apples (granny smith work well)
  • 2-3 medium carrots
  • 2 T. olive oil
  • 1 T. sugar
  • 1/2 t. caraway seed

Grate the apples and carrots in a food processor.

Rinse the sauerkraut if necessary to eliminate some of the salt.  Drain sauerkraut well.

Chop the sauerkraut and add to large bowl.  Add apple and carrot.  Dress salad with olive oil, sugar, and caraway, to taste.

Allow salad to sit in the refrigerator for a couple of hours before serving.

2 thoughts on “tiptoe through the tulips salad — when winter just won’t give up

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