Best 4 Sauerkraut Slaw Recipes
Sauerkraut slaw is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is made with shredded cabbage, carrots, and onions, which are then flavored with a tangy dressing. Sauerkraut slaw is a great way to add some extra crunch and flavor to your meal, and it is also a good source of vitamins and minerals. In this article, we will provide you with a few of our favorite sauerkraut slaw recipes, so that you can find the perfect one for your next meal.
Let's cook with our recipes!
SAUERKRAUT SALAD
Ahh, sauerkraut...one of those things you'd never dreamed you'd grow to like when you were a kid! This is a great, unusual twist on plain old sauerkraut. Fast and easy..great for picnics and barbeques.
Provided by Manda
Categories Lactose Free
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chopped vegetables with sauerkraut.
- Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
- Cool and pour over vegetables.
- Chill overnight.
Nutrition Facts : Calories 224.1, Fat 12.2, SaturatedFat 1.7, Sodium 708.5, Carbohydrate 29.7, Fiber 2.8, Sugar 27.1, Protein 1
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
SAUERKRAUT SLAW
This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. "It's often served at barbecues and picnics," notes Frances Campbell of Austin, Texas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 235 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 59g carbohydrate (52g sugars, Fiber 4g fiber), Protein 2g protein.
SAUERKRAUT SALAD
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
Provided by Joan Long Dixon
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g
Tips:
- Choose the right cabbage. Green cabbage is the most common type used for sauerkraut slaw, but you can also use red cabbage or a combination of both. Red cabbage will give your slaw a beautiful purple color.
- Shred the cabbage finely. This will help the cabbage absorb the dressing and make the slaw more tender. You can use a food processor or a sharp knife to shred the cabbage.
- Use a flavorful dressing. The dressing is what really makes sauerkraut slaw special. There are many different variations on the dressing, but some common ingredients include vinegar, sugar, oil, and spices. You can also add other ingredients like mayonnaise, mustard, or sour cream to taste.
- Add some other vegetables. Sauerkraut slaw is a great way to sneak in some extra vegetables. You can add shredded carrots, celery, onion, or even apples to your slaw. These vegetables will add crunch, flavor, and nutrients.
- Serve sauerkraut slaw chilled. Sauerkraut slaw is best served chilled. This will help the flavors meld together and make the slaw more refreshing.
Conclusion:
Sauerkraut slaw is a delicious and versatile side dish that can be enjoyed all year round. It's a great way to use up leftover cabbage, and it's also a healthy and affordable option. With so many different variations on the dressing, you're sure to find a sauerkraut slaw recipe that you love. So next time you're looking for a quick and easy side dish, give sauerkraut slaw a try. You won't be disappointed!
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