Bettys Sauerkraut Salad Recipes

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SAUERKRAUT SALAD



Sauerkraut Salad image

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

4 cups sauerkraut (480 g)
1 medium white onion (diced)
2 ribs celery (diced)
1 green bell pepper (diced)
1 carrot (diced)
1 4-oz jar pimento peppers (drained, 113 g)
¼ cup sugar (25 g)
2 Tbsp oil (30 mL)
2 Tbsp apple cider vinegar (30 mL)
1 tsp Dijon mustard (5 g)
½ tsp salt

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

SAUERKRAUT SALAD



Sauerkraut Salad image

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

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

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

COLD SAUERKRAUT SALAD



Cold Sauerkraut Salad image

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

1 can (27 ounces) sauerkraut, undrained
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 cup finely chopped celery
1 jar (2 ounces) sliced pimiento, drained
1-1/2 cups sugar
1/2 cup white wine vinegar
1/4 cup vegetable oil
1/2 teaspoon salt

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 :

BETTY'S SAUERKRAUT SALAD



Betty's Sauerkraut Salad image

When it is time to diet, I always keep this salad in the refrigerator. 0 points on WW! The recipe came from Diet For a Happy Heart..a low cholesterol, low saturated fat, sugar free cookbook.

Provided by Linda B

Categories     Vegetable

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups sauerkraut
1/2 cup grated carrot
1 1/2 cups minced celery
1 1/2 cups chopped green bell peppers
1/2 cup chopped sweet red pepper
1/2 cup finely chopped onion
1/3 cup white vinegar
sugar substitute (to equal 1/2 cup sugar)
1 teaspoon salt
1 dash fresh ground black pepper

Steps:

  • Rinse sauerkraut and let drain.
  • Mix sauerkraut with other ingredients and refrigerate overnight.

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