Mushroom Salad with Sauerkraut
Here’s a thrifty winter starter built on two Ukrainian pantry staples: salted mushrooms and sauerkraut. Both come pre-soured and salty, so there’s no need for vinegar or mayo — just oil, a pinch of sugar to balance, and raw onion for bite.
A note on the ingredients for anyone shopping in the West: the mushrooms here are wild mushrooms brined in salt (look for jarred “salted” mushrooms in Eastern European shops, or substitute a firm marinated variety, rinsed). Sauerkraut is the same fermented cabbage you’d find near the deli.
- Squeeze the kraut dry with both hands, or the salad turns watery and harshly sour.
- Use unrefined (cold-pressed) sunflower oil if you can find it — its nutty note ties everything together.
Chill it for about half an hour before serving so the flavors marry and the onion mellows.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Rinse the mushrooms, cut them into slices, and combine with the squeezed-out sauerkraut and chopped onion.
Add sugar, salt, pepper, and spices, and dress with oil.
Mound in a salad bowl and garnish with herbs.
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