Best 6 Crunchy Kraut Salad Recipes
**Indulge in the Crunchy Delight of Kraut Salad: A Symphony of Flavors and Textures**
Experience the perfect balance of flavors and textures with our collection of crunchy kraut salad recipes. From the classic German-style sauerkraut salad to innovative Asian-inspired variations, these salads offer a delightful symphony of tangy, sweet, and savory notes. Whether you're looking for a refreshing side dish, a light lunch option, or a topping for your favorite grilled meats, our recipes have you covered. Discover the delightful crunch of shredded cabbage, the tangy zip of fermented sauerkraut, and the harmonious blend of fresh vegetables, herbs, and spices. Get ready to elevate your taste buds and enjoy a healthy and delicious culinary journey with our curated selection of crunchy kraut salad recipes.
**Recipes Included:**
1. **Classic German Sauerkraut Salad:** Experience the authentic flavors of Germany with this traditional sauerkraut salad. Shredded cabbage, tangy sauerkraut, crisp apples, and sweet carrots come together in a perfect balance of flavors.
2. **Asian-Inspired Kraut Salad with Ginger and Sesame:** Embark on a culinary adventure with this Asian-inspired kraut salad. The combination of shredded cabbage, fermented sauerkraut, fresh ginger, and toasted sesame seeds creates a unique and flavorful salad that will tantalize your taste buds.
3. **Mediterranean Kraut Salad with Feta and Mint:** Transport yourself to the Mediterranean with this vibrant and refreshing kraut salad. Juicy tomatoes, crisp cucumbers, salty feta cheese, and aromatic mint blend harmoniously with shredded cabbage and tangy sauerkraut.
4. **Spicy Szechuan Kraut Salad:** Ignite your palate with this fiery and flavorful Szechuan kraut salad. A blend of shredded cabbage, fermented sauerkraut, spicy Szechuan sauce, and crunchy peanuts creates a tantalizing salad that will leave you craving more.
5. **Sweet and Tangy Kraut Salad with Cranberries and Walnuts:** Delight in the sweet and tangy flavors of this unique kraut salad. Dried cranberries, chopped walnuts, and a tangy dressing complement the shredded cabbage and sauerkraut, creating a salad that is both satisfying and refreshing.
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
GERMAN SAUERKRAUT SALAD
Steps:
- Combine the sauerkraut, apples, onion and chives in a large bowl. Whisk together the oil, honey and salt. Pour over the salad and stir to combine. Add more salt as needed. Cover and refrigerate for at least one hour before serving. Can be served cold or at room temperature.
Nutrition Facts : Calories 67 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 563 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SAUERKRAUT SALAD
Satisfy nearly every flavor craving - sour, salty, savory, and sweet - with this Sauerkraut Salad recipe! It comes together in under ten minutes.
Provided by Sarah Bond
Categories Salads Side Dishes
Time 15m
Number Of Ingredients 11
Steps:
- Prep: Chop all veggies that need chopping.
- Salad: In a large bowl, toss together all of the Salad ingredients.
- Dressing: In a small bowl, whisk together all of the Dressing ingredients.
- Mix: Drizzle dressing over salad and toss to combine.
- Refrigerate: Best if refrigerated at least 30 minutes before serving, though it gets better with time!
Nutrition Facts : ServingSize 1 serving, Calories 118 kcal, Carbohydrate 17.8 g, Protein 1.5 g, Fat 4.8 g, SaturatedFat 0.6 g, Sodium 881 mg, Fiber 3.9 g, Sugar 13.2 g
EASY CRUNCHY YUMMY SAUERKRAUT
I sent one of my pork-o-phile Zaar buddies a picture of my kraut and am posting the recipe at her request. Yes, you can make one head of cabbage at a time but I would go for about 50 pounds! It is that good. Cooking time is fermenting time. Use lint free cloths. Have fun! UPDATE: Well, this has turned out to be my most requested home-canned treat from my BFF's! I have one friend making 50 pounds of cabbage to share with another. I hope you give it a try - it really is easy to do! 2010 Update - Well, I am doing almost 80 pounds of kraut this year! We found some huge cabbages at the farmers market and the pre-trim weight was about 80 pounds and it took me 9 hours to prep, shred and salt the cabbage. Check out the picture of the cabbage and the almost 17 pounds of watermelon! Please try this recipe if you love sauerkraut!
Provided by Secret Agent
Categories Vegetable
Time P21DT30m
Yield 30 pints, 120 serving(s)
Number Of Ingredients 2
Steps:
- For each gallon of your pickle crock you need 5 pounds of cabbage and 3 1/2 tablespoons of pickle salt. (I use a 22 quart dough bucket available in a restaurant supply store and about 40 to 50 pounds of cabbage and get about 30 pints.).
- In your scrupulously clean crock layer 5 pounds of finely shredded cabbage (use your food processor) and 3 1/2 tablespoons of canning and pickling salt. Keep layering cabbage and salt until the kraut reaches within 5 inches of the top of the crock, pressing down firmly with your hands after each layer. The kraut will start to make it's own juice.
- Scald a clean tea towel or some cheesecloth and tuck it in all around your cabbage. Put a plate on top of the cloth, and weigh it down with a jar of water. Put the cover on loosely or cover with a clean tea towel.
- Every day remove the jar, plate and cloth and wash. Scald the cloth (30 seconds in the microwave) and skim any scum that comes off the top of the kraut. DON'T worry if no scum forms for a while. Sometimes it takes two or three weeks other times it takes a couple of days. Kraut is funny that way.
- Repeat this until no more bubbles rise to the top when you whack the side of your bucket. When the bubbles stop - the fermentation is completed. It is easy to see the bubbles rising when you use a plastic dough bucket.
- Refrigerate the kraut (who has room in their fridge for all that?) or process quarts and pints for 20 minutes starting the time from when boiling commences. After 20 minutes turn off the heat and remove the canner lid and let settle for 5 minutes. Remove jars carefully to a tray lined with an old bath towel. Check for seals after 24 hours.
- Raw kraut is awesome! I taste the kraut every day and just love it raw!
Nutrition Facts : Calories 4.5, Sodium 206.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.7, Protein 0.3
CRUNCHY FRUIT SALADS
Liven up mealtime with this colorful side dish - a crunchy salad full of fruits and veggies made with Cheerios® cereal.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, mix apple, celery, raisins and dressing until blended. Refrigerate until serving time.
- Just before serving, arrange lettuce leaves in 4 salad bowls or on plates. Spoon apple mixture over lettuce. Top each serving with 1/4 cup cereal. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 7 g, TransFat 0 g
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 :
Tips:
- For the best flavor, use a good quality sauerkraut. Look for sauerkraut that is naturally fermented and does not contain any preservatives.
- If you don't have caraway seeds, you can substitute another type of seed, such as fennel seeds or cumin seeds.
- To make the salad ahead of time, simply prepare it as directed and then refrigerate it for up to 3 days. When you're ready to serve, bring it to room temperature before serving.
- This salad is a great way to use up leftover sauerkraut. If you have any leftover sauerkraut from a previous meal, simply add it to this salad.
- This salad is also a great way to get your daily dose of probiotics. Probiotics are beneficial bacteria that help to keep your digestive system healthy.
Conclusion:
Crunchy kraut salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be made ahead of time. This salad is also a great way to use up leftover sauerkraut. So next time you're looking for a healthy and delicious salad, give crunchy kraut salad a try. You won't be disappointed!
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