HOT SWEET AND SOUR SAUERKRAUT AND CABBAGE SALAD
A really tangy combination for those who can't get enough cabbage in all it's forms! From "Recipes from America's Restored Villages" cookbook
Provided by nvermd
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Simmer sauerkraut, mustard, salad dressing, sugar, celery seeds, salt and pepper about 10 minutes, stirring frequently.
- Pour over white and red cabbage slices and mix.
- Season with additional salt if necessary.
- Serve hot.
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Chapman Rogers
[email protected]This salad is a great way to use up leftover ham or turkey. It's also a great dish to serve at a holiday dinner.
Wajdi Turkistani
[email protected]I'm not a fan of cabbage, but I really enjoyed this salad. The dressing is amazing and it really brings out the flavor of the cabbage.
najim uiddin
[email protected]This salad is so refreshing and flavorful. I love the combination of sweet, sour, and spicy.
Kibwe Evans
[email protected]I've made this salad several times now and it's always a hit. It's a great potluck dish because it's so easy to transport.
Gihan Madhushani
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Dilshad Jhan
[email protected]I'm not a big fan of sauerkraut, but I really enjoyed this salad. The sweetness of the dressing balances out the sourness of the sauerkraut.
Pavan Nadeeranga
[email protected]This salad is a great make-ahead dish. It's even better the next day!
Cherish King
[email protected]I love this recipe! It's a great way to use up leftover sauerkraut and cabbage. The dressing is also really tasty.
Tanya Lambert
[email protected]This salad is so good! The flavors are amazing and it's so easy to make. I will definitely be making this again.
Shahzad Goli
[email protected]This hot, sweet, and sour sauerkraut and cabbage salad is a delicious and refreshing dish that is perfect for a summer potluck or picnic. The combination of sweet, sour, and spicy flavors is perfectly balanced, and the cabbage and sauerkraut add a ni