This classic sauerkraut salad is a tangy combination of fermented cabbage and crisp vegetables tossed in a sweet and tangy homemade vinaigrette.
If you're craving a probiotic-packed twist on traditional coleslaw, this traditional sauerkraut salad is perfect for barbecues or enjoyed as a healthy side dish. Best of all, this easy salad is perfect to make in advance, as the flavor will continue to improve the next day!
Ingredients & Substitutions
- Sauerkraut - Using a naturally fermented sauerkraut is ideal.
- White sugar
- Canola oil - You can substitute another neutral-tasting oil.
- Apple cider vinegar - White vinegar can be substituted.
- Yellow onion - A sweet onion can be substituted. You can use a red onion if you desire a stronger flavor.
- Celery - ½ - 1 teaspoon of celery seed can be substituted.
- Red bell pepper - A green pepper is often used instead.
- Carrot
- Pimento peppers
- Mustard seeds - Caraway seeds can also be added.
How to make it
To make this sauerkraut salad recipe, first prepare the vinaigrette by bringing the sugar, oil, vinegar, and sauerkraut liquid to a boil in a small saucepan until the sugar has dissolved. Then remove from the heat and let cool.
Add the remaining salad ingredients to a large bowl, then pour in the salad dressing and toss everything to combine.
Tip: This makes a great loaded hot dog topping!
Storing Leftovers
After preparing your sauerkraut salad, store it in an airtight container in the refrigerator for at least two hours, allowing the flavors to meld. However, storing overnight is even better. This salad is best enjoyed within five days.
Sauerkraut Salad
Equipment
- Small saucepan
- Large Bowl
Ingredients
- 1 quart sauerkraut (4 cups, drained)
- ¼ cup sauerkraut liquid
- ½ cup white sugar
- ½ cup canola oil
- ⅓ cup apple cider vinegar
- 1 medium yellow onion diced
- 2 ribs celery diced
- 1 red bell pepper chopped
- 1 large carrot grated
- 4 ounces diced pimento peppers drained
- 1 teaspoon mustard seed
Instructions
- In a small saucepan, prepare the dressing by bringing the sugar, oil, sauerkraut liquid, and apple cider vinegar to a boil. Stir to dissolve the sugar, then remove from heat and let cool slightly.
- In a large mixing bowl, add the raw sauerkraut, diced onion, celery, bell pepper, carrot, pimento, and mustard seed. Stir well to combine.
- Pour the dressing into the bowl, then toss everything together.
- The salad can be enjoyed immediately, but it is best to refrigerate for at least two hours to allow the flavors to meld.
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