Best 19 Sauerkraut Salad Recipes

SAUERKRAUT SALAD

Steps:

• In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
• In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
• Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

SAUERKRAUT SALAD

Steps:

• In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.

POLISH SAUERKRAUT AND CARROT SALAD

Steps:

• Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
• Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

COLD SAUERKRAUT SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and chill overnight. Drain before serving. Serve as a side dish or use as a relish on hot dogs or sandwiches.

COLONY INN SAUERKRAUT SALAD

Steps:

• Mix all ingredients thoroughly.
• Let stand overnight.

BRICK HAUS SAUERKRAUT SALAD

Steps:

• In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight.

HOT SWEET AND SOUR SAUERKRAUT AND CABBAGE SALAD

Steps:

• Simmer sauerkraut, mustard, salad dressing, sugar, celery seeds, salt and pepper about 10 minutes, stirring frequently.
• Pour over white and red cabbage slices and mix.
• Season with additional salt if necessary.
• Serve hot.

SAUERKRAUT APPLE SALAD

Steps:

• In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving.

BETTY'S SAUERKRAUT SALAD

Steps:

• Rinse sauerkraut and let drain.
• Mix sauerkraut with other ingredients and refrigerate overnight.

EASY SAUERKRAUT SALAD

Steps:

• In a large bowl, combine the first four ingredients. Pour sugar over and mix well. Cover and refrigerate overnight. Serve chilled.

BAVARIAN SAUERKRAUT SALAD

Steps:

• 1. Combine sugar, vinegar,and salt and pepper in a small saucepan. Heat on medium and bring just to a boil. Remove from heat and stir until sugar has dissolved. Add water and oil, mix to combine. Set aside to cool while preparing vegetables.
• 2. Prepare and combine all vegetable in a large bowl, pour cooled vinegar mixture over vegetables, stir to coat all the ingredients. cover and place in refrigerator overnight.

SAUERKRAUT SALAD

Steps:

• 1. Drain sauerkraut well. Bring sugar and vinegar to boil; add salt, pepper and celery seed. Pour over first 5 ingredients, mixed. Store in refrigerator 24 hours. Keeps a long while in the refrigerator.

SAUERKRAUT SALAD

Steps:

• 1. Open the can or bag of sauerkraut, put it in a sieve and drain the juice, then run a knife through the cabbage to cut it a little smaller. (save the juice)
• 2. Add the juice back to the now cut up kraut and stir in the sugar. Let it stand for 30 minutes.
• 3. Add all the other ingredients mixing well.
• 4. Cover the bowl tightly and let it stand on the counter top for 12 hours (over night).
• 5. Serve as a delicious and out-of-the-ordinary side dish.

SAUERKRAUT SALAD WITH CARAWAY SEEDS

Steps:

• In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving.

POLISH SAUERKRAUT AND CARROT SALAD

Steps:

• Place sauerkraut in a colander and squeeze out all excess liquid using your hands. Chop well.
• Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper.
• Refrigerate 30 minutes before serving.
• Note: You can also use olive oil instead of canola oil.

BRICK HAUS SAUERKRAUT SALAD

Steps:

• 1. In a large bowl, combine sugar and oil and mix well. Add all remaining ingredients. Chill several hours or overnight.

CRUNCHY SAUERKRAUT SALAD

Steps:

• In a bowl, combine all ingredients. Cover and chill for at least 1 hour.

PISTACHIO-SAUERKRAUT SALAD, LOW CARB DIABETIC

Steps:

• Drain the sauerkraut and place in a large bowl.
• Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
• Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
• Make the pudding according the package directions.
• When it has begun to set, add the lemon rind.
• (Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
• Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
• In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
• Pour into a serving container and chill in refrigerator for at least an hour before serving.
• Enjoy!

SAUERKRAUT SALAD

Steps:

• 1. Drain liquid from sauerkraut and discard 1/2 of it. In a medium bowl combine remaining juice, vinegar, sugar, salt and pepper. Mix until sugar is dissolved.
• 2. Combine dressing with remaining ingredients. Refrigerate overnight to blend flavors. Serve cold.