Best 6 Crunchy Sauerkraut Salad Recipes
**Dive into a symphony of flavors with our Crunchy Sauerkraut Salad, where tangy sauerkraut takes center stage, harmonizing with crisp vegetables, sweet apples, and a delightful dressing.**
This refreshing salad offers a medley of textures and flavors that will tantalize your taste buds. The zesty sauerkraut, with its naturally occurring probiotics, provides a delightful sourness that pairs perfectly with the sweetness of crisp apples and carrots. Crunchy red cabbage, celery, and radishes add a refreshing bite, while thinly sliced onion imparts a subtle sharpness.
The dressing, a harmonious blend of mayonnaise, tangy Dijon mustard, sweet honey, and aromatic caraway seeds, brings all the elements together in a cohesive and flavorful embrace. The salad is not only a culinary delight but also a nutritional powerhouse, offering an abundance of vitamins, minerals, and gut-friendly probiotics.
Whether you're seeking a vibrant side dish to accompany your favorite grilled meats or a light and tangy lunch option, this Crunchy Sauerkraut Salad is sure to satisfy. With easy-to-follow instructions and a preparation time of just 15 minutes, this salad is a perfect choice for busy weeknights or weekend gatherings.
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
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
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
CRUNCHY CABBAGE SALAD
This healthy salad with lemon, ginger and honey dressing contains crisp carrots, apple, cabbage and radish, plus pine nuts and pumpkin seeds for added bite
Provided by Dagmar Vesely
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Prepare all the ingredients for the salad and mix them in a large bowl.
- Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.
Nutrition Facts : Calories 233 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
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
Tips:
- For the best flavor, use fresh, organic sauerkraut. If you can't find fresh sauerkraut, you can use store-bought sauerkraut, but be sure to rinse it well before using.
- To make the salad more crunchy, use a mandoline or a sharp knife to thinly slice the cabbage.
- If you don't have a mandoline or a sharp knife, you can use a food processor to shred the cabbage. Just be sure to pulse the cabbage in short bursts so that it doesn't become too mushy.
- For a sweeter salad, add a tablespoon or two of honey or maple syrup to the dressing.
- For a more savory salad, add a teaspoon or two of Dijon mustard to the dressing.
- To make the salad more spicy, add a pinch of cayenne pepper or red pepper flakes to the dressing.
- Garnish the salad with fresh herbs, such as dill, parsley, or cilantro.
Conclusion:
Crunchy sauerkraut salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this one a try.
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