Sauerkraut Salad
Get ready to discover the most unexpectedly addictive salad that’ll have everyone asking for the recipe!
This isn’t your typical leafy green situation – we’re talking about a tangy, crunchy powerhouse that transforms humble sauerkraut into something absolutely irresistible.
The magic happens when that sweet-and-sour dressing meets all those colorful veggies, creating this incredible symphony of flavors and textures.
Two days in the fridge lets everything meld together into pure perfection – trust the process, because the wait is so worth it!
Ingredients
For the Salad:
- 1 quart sauerkraut, drained
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 large carrot, chopped
- 1 (4 ounce) jar diced pimento peppers, drained
- 1 teaspoon mustard seed
For the Dressing:
- 1½ cups white sugar
- 1 cup vegetable oil
- ½ cup cider vinegar
Steps
- In a large bowl, mix together the sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed until evenly distributed. The key here is getting everything well combined so each bite has that perfect mix of textures. Set this colorful mixture aside while you prepare the dressing.
- In a small saucepan, combine the sugar, oil, and vinegar. Bring this mixture to a rolling boil over medium-high heat, stirring occasionally to help the sugar dissolve completely. You’ll know it’s ready when the mixture is bubbling vigorously and the sugar has completely dissolved – this usually takes 3-4 minutes once it reaches a boil.
- Remove the saucepan from heat immediately once it reaches a full boil. The hot dressing needs to go onto the vegetables while it’s still warm to help the flavors penetrate better.
- Pour the hot sugar mixture over the vegetable and sauerkraut mixture, then toss everything together until the dressing coats all the ingredients evenly. Cover the bowl tightly with plastic wrap or transfer to an airtight container, then refrigerate for 2 full days before serving. This marinating time is absolutely crucial – it’s what transforms this from good to absolutely incredible as all those flavors meld together.
Smart Swaps
- Olive oil instead of vegetable oil (1:1 ratio) – adds heart-healthy fats and richer flavor
- Red bell pepper instead of green – sweeter flavor and more vitamin C
Make It Diabetes-Friendly
- Replace 1½ cups sugar with ¾ cup erythritol or ½ cup stevia blend – reduces carbs from 60g to 5g per serving
- Use avocado oil instead of vegetable oil for better blood sugar stability
- Add 2 tablespoons apple cider vinegar (total ¾ cup) to help slow glucose absorption
- Serve ½ cup portions instead of full cup – keeps carbs under 10g per serving
- Pair with grilled chicken or fish to further minimize glycemic impact
Pro Tips
- Drain sauerkraut in a fine-mesh strainer for 10 minutes before using – prevents watery salad
- Chop all vegetables to similar ¼-inch pieces for consistent texture in every bite