Sauerkraut and apple salad
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for a snack
Less suited for lunch, for dinner.
A cold dish assembled from fresh ingredients; 2 servings.
2 servingsFinal yield 518 g
Ingredients
- 250 gSauerkraut, canned, solids and liquids
- 250 gApples, raw, with skin (Includes foods for USDA's Food Distribution Program)
- 3 gSpices, caraway seed
- 15 gOil, olive, salad or cooking
Method
- Prepare 250 g canned sauerkraut with solids and liquid, 250 g apple with skin, 3 g whole caraway seed, 15 g olive oil. Put sauerkraut with its accompanying liquid in a bowl; wash and core apple and cut it into thin matchsticks.
- Mix sauerkraut with apple, caraway and oil and rest five minutes.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 320.1 kcal
- Protein
- 3.5 g
- Fat
- 16.2 g
- Total carbohydrate (by difference)
- 46.7 g
- Total dietary fibre (USDA)
- 14.4 g
- Saturated fatty acids
- 2.2 g
- Sodium
- 1,655.8 mg
- Salt (sodium × 2.5)
- 4.1 g
Per serving
- Protein1.8 g4%
- Fat8.1 g42%
- Total carbohydrate (by difference)23.4 g54%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 160 kcal
- Protein
- 1.8 g
- Fat
- 8.1 g
- Total carbohydrate (by difference)
- 23.4 g
- Total dietary fibre (USDA)
- 7.2 g
- Saturated fatty acids
- 1.1 g
- Sodium
- 827.9 mg
- Salt (sodium × 2.5)
- 2.1 g
Per 100 g of finished food
- Energy
- 61.8 kcal
- Protein
- 0.68 g
- Fat
- 3.1 g
- Total carbohydrate (by difference)
- 9 g
- Total dietary fibre (USDA)
- 2.8 g
- Saturated fatty acids
- 0.43 g
- Sodium
- 319.7 mg
- Salt (sodium × 2.5)
- 0.8 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal