Russian Sauerkraut Salad

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

Drain the sauerkraut in a colander and rinse it well with cold water to remove excess acidity. Drain again and squeeze dry.

Add the sauerkraut and remaining ingredients to a large bowl and mix well. Adjust amount of sugar to taste.

Chill well before serving.

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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.