Sauerkraut Salad

Sauerkraut Salad
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    6 People
  • VIEWS
    357

A vibrant and tangy Sauerkraut Salad, perfect for potlucks or as a refreshing side dish. This recipe balances the sharpness of sauerkraut with the sweetness of sugar and the crispness of fresh vegetables. A delightful make-ahead salad that gets better with time as the flavors meld together.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    62 g
  • Fiber
    6 g
  • Protein
    2 g
  • Saturated Fat
    5 g
  • Sodium
    1057 mg
  • Sugar
    55 g
  • Fat
    37 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, combine the drained sauerkraut, chopped onion, celery, green bell pepper, shredded carrot, pimentos, and mustard seed. Mix well to ensure even distribution of ingredients. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View In a small saucepan, whisk together the sugar, vegetable oil, and cider vinegar. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture is clear. Remove from heat. (Cook time: 5 minutes)

Image Step 03
03 Step

Recipe View Pour the hot sugar mixture evenly over the sauerkraut and vegetable mixture. Stir gently to coat all ingredients thoroughly.

Image Step 04
04 Step

Recipe View Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 48 hours to allow the flavors to meld and mellow. Stir occasionally during the refrigeration period to ensure even distribution of the dressing. (Refrigeration: 48 hours)

Image Step 05
05 Step

Recipe View Before serving, give the salad a final stir. Taste and adjust sweetness or tanginess as needed, adding a touch more sugar or vinegar to your preference. Serve chilled.

For a milder flavor, rinse the sauerkraut before draining.
Feel free to add other vegetables such as red bell pepper or chopped cucumber for added crunch and color.
This salad can be stored in the refrigerator for up to a week. The flavors will continue to develop over time.
Consider using brown sugar for a richer, more complex sweetness.
If you don't have cider vinegar, white vinegar can be substituted, but it will have a slightly sharper taste.

Keagan Crona

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 119 Ratings)
Total Reviews: (5)
  • Abe Hilll

    My family loves this recipe. I make it every year for our summer barbecue.

  • Brice Greenholt

    I've been making this salad for years, and it's always a hit. The only change I make is to use a little less sugar.

  • London Quigley

    Great recipe! I added a pinch of celery seed for extra flavor.

  • Kaycee Runte

    I let it sit for 3 days and it was the perfect balance of tangy and sweet!

  • Issac Nader

    This salad is surprisingly delicious! I was skeptical at first, but the combination of sweet and sour is addictive.

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