Sauerkraut Salad
This classic sauerkraut salad is a tangy combination of fermented cabbage and crisp vegetables tossed in a sweet and tangy homemade vinaigrette.
Servings: 8
Calories: 217kcal
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.