Sauerkraut Salad Recipe -
Sauerkraut Salad Recipe
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Sauerkraut Salad
Quick and easy salad with sauerkraut and vegetables. Great as a side, or on top o See more

Sauerkraut Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings


  1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
  2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
  3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2007

I couldn't find my my great-grandmothers recipe so I used this as a base and used 1/3 c brown sugar, 1/3 c. sugar, 1/3 cider vinegar, and 1/3 c. oil (so not as much oil/sugar). I also added celery seed. Thanks for sharing - I forgot how much I love it!

Most Helpful Critical Review
Dec 20, 2002

Not worth the wait. I was disappointed with the recipe. Has a pretty weird taste, and I come close to really disliking it. Won't make it again.

Apr 03, 2006

If you don't like strong vinegary tastes, you aren't going to like this. However, even if you don't like sauerkraut, don't be put off - if you let it sit in the 'frige as instructed, there is virtually no sauerkraut taste. Anyway, I LOVED this! I made it with a 14.5oz can of sauerkraut, and pretty much just eyeballed the rest of the ingredients. It got rather 'juicy' the next day - probably because I didn't drain the sauerkraut - but I just poured the liquid away. This salad is so crunchy and refreshing! Thanks so much, Joan!

Feb 23, 2007

This is a great, simple salad that makes for an excellent snack, side dish or relish. I would suggest using only 1/4 cup of oil and far less sugar though. I used about 1 cup sugar and still found it too sweet for my taste. I think it would do fine with even just 1/2 cup sugar. I also substituted red bell pepper for the pimento. The other great thing about this recipe is it keeps for ages and still tastes great! Enjoy!

Dec 10, 2005

This an excellent salad. Great with sandwiches. Hard to wait the 2 days but worth the wait. Good idea to cut oil and use splenda for the sugar. Pays to read reviews to get input from others who have tried the recipe. Once you try it, it won't be long till second trial.

Mar 23, 2005

I'm not a sauerkraut person, but my husband is so I made this for him on his birthday. He loved it and so did I! I used half the oil as others suggested and I used splenda instead of sugar. This is very good!

Aug 27, 2004

YUM!!! I only used half the oil as suggested and a red pepper instead of pimento. This is a wonderful tasty salad! Worth the 2 day wait!

Mar 01, 2004

Delicious! A great alternative for picnics because there is no mayo or dairy products. I substitued red bell pepper for the pimento, and 2/3 c Splenda instead of the sugar. Also reduced the oil by almost half and used the food processor to chop the veggies. Turned out great.


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  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 62.2 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 37.2 g
  • 57%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 1057 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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