Sauerkraut Salad puts the tangy flavor of sauerkraut at the center of a colorful, refreshing side dish. The sauerkraut is combined with crisp vegetables and a simple sweet-and-tangy dressing made with sugar, vinegar, and vegetable oil. The result is a salad with plenty of flavor and a satisfying crunch.
This is an especially good make-ahead salad because it needs several hours to marinate. The longer it rests, the more the dressing flavors blend into the sauerkraut and vegetables. It’s a great side dish for barbecues, German-style meals, picnics, and family gatherings.
Sauerkraut Salad
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
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
