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Sauerkraut Salad

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A crisp, tangy, and refreshing sauerkraut salad made with crunchy vegetables and a sweet-and-sour vinegar dressing. Perfect as a side dish for picnics, barbecues, or served with grilled meats and sandwiches.

Ingredients

1 jar sauerkraut (1 liter), drained

1 green pepper, chopped

1 sweet onion, chopped

2 cups celery, chopped

2 tbsp pimento

1/2 cup white vinegar

3/4 cup sugar

1 tsp salt

1 tsp celery seed

Instructions

  1. Drain the sauerkraut well and place it in a large mixing bowl.
  2. Add the chopped green pepper, onion, celery, and pimento to the sauerkraut. Toss to combine.
  3. In a small saucepan, combine the vinegar, sugar, salt, and celery seed. Heat over medium until the sugar dissolves, stirring occasionally. Remove from heat and let cool slightly.
  4. Pour the dressing over the sauerkraut mixture and stir until evenly coated.
  5. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
  6. Stir before serving and enjoy chilled.

Notes

Make ahead the day before for best flavor.

Rinsing the sauerkraut before use is optional—skip if you like a stronger tang.

Try adding shredded carrots or using red onion for variation.

For a fruitier flavor, swap white vinegar with apple cider vinegar.

Not suitable for freezing, as vegetables lose crunch.

Nutrition

Find it online: https://justsosavory.com/sauerkraut-salad/