Sauerkraut Salad

Course: Salads

Cuisine: German

Prep Time: 15

Cook Time: 0

Chilling time: 4

Total Time: 4 15

Servings:

Calories: 137kcal

A refreshing German-style salad featuring tangy sauerkraut, crisp vegetables, and a sweet-and-tangy vinegar dressing. Make it several hours ahead so the flavors have time to blend.

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US Customary - Metric

Ingredients

32 ounces Sauerkraut
½ cup onion finely chopped
½ cup green pepper finely chopped

Dressing

1 cup sugar
⅓ cup vegetable oil
⅓ cup vinegar

Instructions

Place the sauerkraut in a strainer and rinse well. Drain thoroughly, then squeeze out as much excess moisture as possible.
In a large bowl, combine the sauerkraut, onion, and green pepper.
In a small bowl, whisk together the sugar, vegetable oil, and vinegar until well combined.
Pour the dressing over the sauerkraut mixture and toss until the vegetables are evenly coated.
Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

Rinsing and thoroughly squeezing the sauerkraut helps remove excess moisture so the dressing can better soak into the salad.

Green bell pepper can be substituted with red, orange, or yellow bell pepper for a more colorful salad and a slightly sweeter flavor. Use your favorite variety of onion.

For additional variety, you can add carrots, apples, broccoli, cauliflower, cucumbers, or other vegetables you enjoy.

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