Kraut Salad Recipes

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SAUERKRAUT SALAD



Sauerkraut Salad image

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

1 can (16 ounces) sauerkraut, rinsed and well drained
1 cup grated carrots
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 jar (4 ounces) diced pimientos, drained
3/4 cup sugar
1/2 cup canola oil

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 :

CRUNCHY KRAUT SALAD



Crunchy Kraut Salad image

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

1 can (14 ounces) sauerkraut, rinsed and well drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon celery seed

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.

SAUERKRAUT SALAD



Sauerkraut Salad image

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

1 (1 lb) can sauerkraut, drained but not rinsed
1 cup celery, chopped fine
1/2 cup green pepper, chopped fine
2 tablespoons onions, chopped fine
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup sugar
1/3 cup salad oil
1/3 cup cider (I use white) or 1/3 cup white vinegar (I use white)

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



Sauerkraut Salad image

I grew up in a very German community. This was something that sounded not "great" when I first was served it at a covered dish event. It is very good! Don't judge this dish by its name.

Provided by Sharon Whitley

Categories     Other Salads

Time 20m

Number Of Ingredients 9

1 large can/jar sauerkraut
1 c diced celery
1 c green bell pepper, diced
1/4 c pimento, chopped
3/4 c sugar
3 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp black pepper
1 tsp celery seed

Steps:

  • 1. Drain sauerkraut well. Bring sugar and vinegar to boil; add salt, pepper and celery seed. Pour over first 5 ingredients, mixed. Store in refrigerator 24 hours. Keeps a long while in the refrigerator.

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.

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

VERY YUMMY KRAUT SALAD



Very Yummy Kraut Salad image

This recipe was given to me by my mother. She loves creating new salad recipes and usually uses what is on hand. I must admit at first I was a little skeptical but WOW the flavor is amazing! Once you try it you will be hooked! I know I am!

Provided by Dana Ramsey

Categories     Other Salads

Time 20m

Number Of Ingredients 8

1 qt sauerkraut (she used a large can)
1 medium red pepper, chopped small
1 medium green pepper, chopped small
1 c celery, finely chopped
1 medium onion, finely chopped
1/2 c sugar (not completely full just under the rim)
1/2 c veggie oil, she used crisco
1/2 c apple cider vinegar (a full 1/2 cup)

Steps:

  • 1. Rinse the sauerkraut well. Chop your veggies and mix with the sauerkraut in a medium bowl.
  • 2. In another bowl mix your sugar, apple cider vinegar and oil and pour over the sauerkraut and veggie mix.
  • 3. Chill at the very least overnight in the refrigerator. Note: The longer you leave it in the refrigerator the better the flavors mix. My mother left it in for 3 days and it was amazing and got better each day! Will be making this many times!

GERMAN SAUERKRAUT SALAD



German Sauerkraut Salad image

Cool, crisp, tangy and sweet, this quick and easy German Sauerkraut Salad is not only wonderfully healthy, it's superbly delicious!

Provided by Kimberly Killebrew

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 8

18 ounces (approx. 3 cups) raw sauerkraut
How to Make Sauerkraut ((it's easy! Click link for recipe tutorial))
2 medium sweet apples (, diced)
1/2 cup finely chopped yellow onion
1 1/2 tablespoons chopped chives
2 tablespoon sunflower oil ((the sunflower oil flavor is an important element, do not substitute with another oil))
1-2 teaspoons honey or cane sugar
salt to taste

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



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

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