Sauerkraut Salad

  • Prep Time: 10 mins
  • Total Time: 15 mins
  • Servings: 6

    • About This Recipe

    “Ahh, sauerkraut…one of those things you’d never dreamed you’d grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques.”

    Ingredients

  • 1 (1lb) can sauerkraut, drained but not rinsed
  • 1cupcelery, chopped fine
  • 1/2 cupgreen pepper, chopped fine
  • 2tablespoonsonions, chopped fine
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 3/4 cupsugar
  • 1/3 cupsalad oil
  • 1/3 cup cider (I use white) or 1/3 cupwhite vinegar( I use white)

    • Directions

  • Mix chopped vegetables with sauerkraut.
  • Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
  • Cool and pour over vegetables.
  • Chill overnight.

    • Reviews

  • “I make my own sauerkraut and I have been making this for years. The recipe I had used more sugar and oil, so I like yours much better.I also add whatever I have that is fresh in the fridge. Grated carrot, radishes, green onion etc.Great recipe and so versatile!”

  • “I love sauerkraut and am always looking for a new way to eat it. This has a very nice combination of flavors. Next time I make it, I’ll make sure to squeeze out all the extra liquid from the kraut because there was quite a soup at the bottom of the bowl. Thanks for sharing!!”

  • “This was tasty. We served it on hot dogs.Kids did not care for it.Adults gave it thumbs up.”

  • “This salad was a complete surprise to everyone in my family, from the die-hard sauerkraut devotee (me) to my “ewww, it’s just sour cabbage” 10 y/o son. Though it retains a nice tang, the sweetness was enough to please the pickier palates and everyone kept coming back for more. The salad kept nicely in the fridge for several days, which is important to me in the summer since I like to make several salads over the weekend to serve with grilled main courses throughout the week.”

  • “I made this for a BBQ party I was hosting and everyone was perplexed yet couldn’t stay away. To me it was a bit too sweet, so next time I will only use 1/4 cup sugar, but this comes from a person who doesn’t like chocolate…Thank you.”

  • “this slaw is absolutely the best I have ever eaten.I didn’t have any peppers so I used grated carrots instead, this has such a tart but sweet taste and I can see adding many things to this recipe.Thanks for sharing.”

  • “Lovely light and refreshing salad. My HB and I ate it all up in one go. We will diffenitely make it again and again. We had Frankfurter Sausage with it.Thank you Manda for posting this.”

  • “I really enjoyed the taste of this dish. Sweet/sour and yummy. I used splenda for the sugar, 1/2 the oil called for and added 1/2 teaspoon of mustard seed. I used sesame oil for the salad oil. I even liked this salad warm! Other than a little chopping this is a very easy dish to make and I think with the changes I made probably pretty healthy too. I like to keep salad like this in the frig in case I get the hungries between meals. Thanks for another winner Manda.”

  • “I used less sugar (1/2 c), and more Vinigar (2/3 c) I also added diced pimientoes. I love things Sour!! Lol”

  • “Very good recipe for something different.I put 1 stalk of chopped celery and julienned carrot into it.I had no green pepper.I also added celery seed and would have added mustard seed but was out of it.It was very good just the same, even when warm.”

  • “Being German, DH and I both love this salad.I have been making one similar for years, but tried yours with a couple minor changes.First, I used Splenda instead of sugar, second I add about a teaspoon of celery seed and finally I added a 14 oz. can of bean sprouts.This keeps in the frig “forever” and is great with brats, pork chops, and burgers.More of our Zaar friends should try it….as you said, “You’ll grow to like (love) it.A good post, Mandra!Thanks.”

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