Best 7 Cold Sauerkraut Salad Recipes
Sauerkraut salad, a tangy and refreshing dish typically made from fermented cabbage, is a culinary delight enjoyed worldwide. Its origins can be traced back to ancient civilizations, where cabbage was preserved through fermentation to extend its shelf life and enhance its flavor. Today, sauerkraut salad remains a popular side dish, often served alongside hearty meats and rich stews. Its unique sour flavor profile, derived from the fermentation process, adds a delightful contrast to these heavier dishes. This article offers a collection of diverse sauerkraut salad recipes, ranging from classic preparations to innovative variations. Whether you prefer a traditional German-style salad with caraway seeds and juniper berries or a modern twist with shredded apples and cranberries, this article has a recipe to suit every palate. Discover the versatility of sauerkraut salad and elevate your next meal with this flavorful and nutritious dish.
Let's cook with our recipes!
COLD SAUERKRAUT SALAD
We always shared our Fourth of July celebration with my aunt and uncle. Besides the hot dogs, hamburgers and Uncle Bob's steamed clams, my aunt always had something new for us to try-like this unusual salad. Like my aunt, you may have to coax others to try it at first...but you'll have a hard time keeping them from taking a second helping.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
CRUNCHY KRAUT SALAD
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
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.
POLISH SAUERKRAUT AND CARROT SALAD
This is a tart and fresh salad, eaten in Poland during the winter months, when fresh vegetables used to be scarce and home cooks would mainly rely on fermented or tinned vegetables.
Provided by apfel
Categories Salad
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 27.1 g, Fat 14.4 g, Fiber 6.2 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 989.9 mg, Sugar 18.3 g
COLD SAUERKRAUT SALAD
I love to make my own fermented vegetables and I'm especially partial to Sauerkraut as it is so easy to make. I wanted to try using a batch of fresh Sauerkraut I had just made, in a salad, and came up with this recipe. This cold salad is bursting with flavor and is a great side especially with grilled meats. I love the crunch...
Provided by Michael Hall
Categories Other Salads
Time 30m
Number Of Ingredients 11
Steps:
- 1. Rinse Sauerkraut and let drain. I used homemade Sauerkraut but canned, bagged or jarred will work.
- 2. In a large bowl mix Sauerkraut and all veggies, combine well. Add salt to taste. It shouldn't need much.
- 3. In a small bowl mix vinegar, sugar, oil and pepper. Stir until sugar is mostly dissolved. Pour dressing over vegetable mixture and combine well.
- 4. Refrigerate up to one hour or overnight. Serve cold as a side with your favorite meal and enjoy!
SAUERKRAUT SALAD
I got this tangy recipe from my sister-in-law in Michigan. It always gets raves at potlucks. It's easy to prepare and can be made a day or two before the get-together.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
BRICK HAUS SAUERKRAUT SALAD
Sauerkraut is one of my favorite ingredients to work with. It is so rich and tangy that this salad is irresistible.-Florence Schuerer, Amana, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight.
Nutrition Facts :
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:
- Use a sharp knife to thinly slice the cabbage for a more delicate texture.
- If you don't have a mandoline, use a food processor fitted with the slicing disc to thinly slice the cabbage.
- To save time, buy pre-shredded cabbage from the store.
- Rinse the cabbage thoroughly under cold water before using it to remove any dirt or debris.
- Use a variety of vegetables in your salad, such as carrots, celery, onion, and bell pepper.
- Add some fresh herbs, such as dill, parsley, or chives, to brighten up the flavor of the salad.
- Use a light vinaigrette dressing to dress the salad so that the flavors of the vegetables can shine through.
- Serve the salad cold or at room temperature.
Conclusion:
Cold sauerkraut salad is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a healthy and delicious salad, give this cold sauerkraut salad a try.
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