Best 2 Kraut Salad Recipes

Kraut salad, also known as German potato salad or vinegar slaw, is a delectable dish that blends the flavors of tangy sauerkraut, sweet and creamy dressing, and the hearty texture of potatoes. This classic salad is often served at picnics, barbecues, and potlucks, bringing a refreshing and flavorful side dish to any gathering. With a variety of recipes available, from traditional to modern variations, there's a kraut salad out there to suit every palate. So let's embark on a culinary journey to discover the best recipe for this beloved salad, exploring different ingredients, techniques, and flavor combinations to create a dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CRUNCHY KRAUT SALAD

Crunchy Kraut Salad image

Anyone who likes sauerkraut will enjoy this salad. I serve it as a side dish with ham, any kind of sausage or a sandwich. -Mrs. J.B. Culwell, Arlington, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2-3 servings.

Number Of Ingredients 7

Ingredients

1 can (14 ounces) sauerkraut, rinsed and well drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon celery seed

Steps:

In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 170 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 894mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

BAVARIAN KRAUT SALAD

Bavarian Kraut Salad image

Try draining off the liquid and using the kraut mixture as a burger or frankfurter topping. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories Low Protein

Time 30m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups bavarian sauerkraut
1 medium onion, chopped fine
4 stalks celery, diced
1 medium green bell pepper, diced
1 cup sugar
1/4 cup vinegar

Steps:

Mix kraut and vegetables in a 1 quart Corning Ware dish.
Boil sugar and vinegar until syrupy. Pour onto kraut mixture while hot and stir.
Let cool to room temperature. Then refrigerate for 24 hours before serving.

Nutrition Facts : Calories 118.1, Fat 0.1, Sodium 310.3, Carbohydrate 29.6, Fiber 1.9, Sugar 27.1, Protein 0.8

Tips for Making the Best Kraut Salad:

Use a variety of cabbage: For a more complex flavor and texture, use a combination of green cabbage, red cabbage, and Savoy cabbage.
Shred the cabbage thinly: This will help the cabbage absorb the dressing better and make the salad more tender.
Use a flavorful dressing: A good dressing will make all the difference in your kraut salad. Try a dressing made with vinegar, oil, mustard, and caraway seeds.
Add other vegetables: For a more colorful and nutritious salad, add other vegetables such as carrots, celery, or bell peppers.
Let the salad rest: After you've made the salad, let it rest for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Conclusion:

Kraut salad is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It's also a great way to use up leftover cabbage. With so many different variations, there's sure to be a kraut salad recipe that everyone will enjoy.