Old-Fashioned Sauerkraut Salad Recipe
This old-fashioned sauerkraut salad is an easy and healthy way to enjoy the probiotic benefits of fermented cabbage. The crisp, tangy sauerkraut combined with crunchy vegetables like bell pepper, onion, and celery creates a delicious balance of flavors. The lightly sweet dressing mellows out the tartness of the sauerkraut, making it a crowd-pleaser at picnics, barbecues, or family gatherings.
Necessary Kitchen Equipment
- Large mixing bowl
- Cutting board and knife
- Whisk or small bowl (for dressing)
- Measuring cups and spoons
Overview of Ingredients
- Sauerkraut – The star of the dish, providing a tangy, fermented base. Use good-quality, drained sauerkraut for the best flavor.
- Bell Pepper – Adds crunch and a pop of color; use red, yellow, or orange varieties.
- Celery – Provides a crisp, refreshing texture.
- Red Onion – Thinly sliced for a bit of sharpness and color contrast.
- Carrot – Adds natural sweetness and crunch.
- Sugar & Vinegar – For a slightly sweet, tangy dressing that complements the sauerkraut.
- Olive Oil – Helps to balance the acidity of the vinegar and sauerkraut.
- Celery Seeds – Optional, but adds a nice depth of flavor.
Step-by-Step Instructions
- Prepare the Vegetables
Drain the sauerkraut well, pressing out any excess liquid, and place it in a large mixing bowl. Thinly slice the red onion, chop the celery, dice the bell pepper, and grate the carrot. Add all the chopped vegetables to the bowl with the sauerkraut. - Make the Dressing
In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup apple cider vinegar, 2 tablespoons sugar (or honey for a natural sweetener), 1 teaspoon Dijon mustard (optional), and 1/2 teaspoon celery seeds (if using). Season with salt and pepper to taste. - Combine and Marinate
Pour the dressing over the sauerkraut and vegetables. Toss everything together until well combined. Cover the bowl and refrigerate for at least 2-4 hours (or overnight) to let the flavors meld together. The longer it sits, the better the flavor! - Serve
Before serving, give the salad a good stir and adjust seasoning if needed. Serve chilled as a side dish with grilled meats, sandwiches, or alongside hearty soups.
Recipe Tips
- Use Fresh Sauerkraut: If possible, opt for fresh, refrigerated sauerkraut rather than canned. The flavor and texture will be much better.
- Make it Sweeter or Tangier: Adjust the amount of sugar and vinegar in the dressing to suit your taste.
- Add Fresh Herbs: For an extra burst of flavor, try adding fresh dill, parsley, or chives.
- Make Ahead: This salad tastes even better the next day, so feel free to prepare it ahead of time for parties or family gatherings.
What to Serve with This Salad
This old-fashioned sauerkraut salad is a versatile side dish that pairs well with a variety of main courses. Try it alongside grilled sausages, pork chops, roasted chicken, or as a refreshing side for summer barbecues. It also works beautifully as a topping for sandwiches, burgers, or even tacos.
Frequently Asked Questions
Q: Can I make this salad vegan?
A: Yes, the salad is naturally vegan. Just ensure that your sauerkraut and sugar (if using) are vegan-friendly.
Q: How long does this salad keep?
A: Store the salad in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time.
Q: Can I use other vegetables?
A: Absolutely! Feel free to add chopped cucumber, radishes, or even shredded cabbage for extra crunch and flavor.
Q: Can I use honey instead of sugar?
A: Yes, honey is a great substitute for sugar if you prefer a natural sweetener. It will add a subtle floral note to the dressing.
Old-Fashioned Sauerkraut Salad Recipe
Ingredients
- 2 cups sauerkraut, drained and pressed
- 1/2 red onion, thinly sliced
- 1/2 cup diced bell pepper (red or yellow)
- 1/2 cup chopped celery
- 1 medium carrot, grated
For the Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp sugar (or honey)
- 1 tsp Dijon mustard (optional)
- 1/2 tsp celery seeds (optional)
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the drained sauerkraut, red onion, bell pepper, celery, and grated carrot.
- In a small bowl, whisk together olive oil, vinegar, sugar, mustard, and celery seeds. Season with salt and pepper.
- Pour the dressing over the sauerkraut mixture and toss to combine.
- Cover and refrigerate for at least 2-4 hours or overnight. Stir before serving.
Enjoy this Old-Fashioned Sauerkraut Salad for a tangy, crunchy, and refreshing side dish that’s sure to be a hit at your next gathering!
old-fashioned sauerkraut salad
Equipment
- Large mixing bowl
- Cutting board and knife
- Whisk or small bowl (for dressing)
- Measuring cups and spoons
Ingredients
- 2 cups sauerkraut drained and pressed
- 1/2 red onion thinly sliced
- 1/2 cup diced bell pepper red or yellow
- 1/2 cup chopped celery
- 1 medium carrot grated
- For the Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp sugar or honey
- 1 tsp Dijon mustard optional
- 1/2 tsp celery seeds optional
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained sauerkraut, red onion, bell pepper, celery, and grated carrot.
- In a small bowl, whisk together olive oil, vinegar, sugar, mustard, and celery seeds. Season with salt and pepper.
- Pour the dressing over the sauerkraut mixture and toss to combine.
- Cover and refrigerate for at least 2-4 hours or overnight. Stir before serving.
