Reviewed: Oct. 31, 2009

This was allright. Made this on a Sunday and my fiance and I finally got around to eating it one day shy of a week later! I was planning to make Hungarian Goulash II this past week (I just started a new job and don't get home until 7ish; I had planned to slow cook a warm meal during the week, but was sick with the flu so I just made this this past weekend!) and thought this would be the perfect side dish to serve with it. My fiance didn't care for this at all (he wasn't fond of the sweet taste - and whoa is this sweet!!!); I thought this was so-so - pretty mediocre, IMHO. My fiance also felt that my "attempt" to pair sauerkraut with goulash was not a good idea lol :) All in all, I am glad I gave this a try, but because my fiance and I weren't impressed, I probably won't make it again. For those of you thinking of giving this a try, my only CRITICAL suggestion is to cut down on the sugar and oil (I cut back to 1/2 cup oil, but didn't decrease the amount of sugar called for). Thanks for sharing Dixie :-)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Sep. 14, 2009

I added a green and one red fresh garden jalapeno's to this at the end to spice it up. It was very sweet coming right out of the refridgerator. Once it sat out at room temperature it was much better.

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Colleen

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Reviewed: Jul. 18, 2009

This was really tasty. Kind of addicting once you start eating it.

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Hnrzgrl

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Reviewed: Jul. 7, 2009

This was darn close to Grandma's recipe! The original recipe appeared to have way too much sugar and oil (Grandma's was not oily at all), so I used the suggestion of another reviewer's recipe and used 1/3 c. each of oil, sugar, and vinegar. The final result was close, but just did not have the "zing" that Grandma's did, so I will play around with this and increase the sugar and vinegar a bit to see if I can capture the taste of Grandma's. Thanks for a great starting point!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Jun. 28, 2009

I cut back on oil and substituted Splenda for sugar. Great stuff!

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Bunkie

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Reviewed: Apr. 9, 2009

This is crazy, freaking good. I used 1/2 the sugar recommended, but otherwise made as directed. My significant other and I both loved it. Will make this with all leftover sauerkraut from now on.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Jul. 18, 2008

Like everyone else I reduced the oil by half, and it was a BIG hit. Very yummy!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 1, 2008

I was not too sure about the looks of this salad after I prepared it. Nonetheless, I waited the two recommended days before trying it. Wow! It was really good. Lots of flavor and zing. As with other reviewers, I prepared the salad with 1/2 cup of canola oil instead of the one cup recommended.

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A. Lawrence

Cooking Level: Expert

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Reviewed: Mar. 23, 2008

Made this two days ago and tried some of it today. It will be much better if you cut the sugar by 1/3

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MIMI39

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Mar. 16, 2008

this was delcious!! a nice new spring/summer salad!! i too cut down the amount of oil but otherwise followed the recipe. thanks!

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Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 5, 2007

This recipe is so easy and so good. Next time I will use half the oil, but I'm keeping the sugar as is to 'care' for my sweet tooth.

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KimberlyT

Home Town: Waunakee, Wisconsin, USA

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Reviewed: Nov. 24, 2007

Mmmmm! This is an excellent salad!! Just enough sweet, just enough tang. I didn't change a single thing. I brought it to a family get-together, and everyone just raved over it! I am positive the taste would get even better if this was refrigerated even longer than 2 days, but I won't know unless I double the recipe next time, because we had not a morsel leftover! It is now my assigned duty to bring this dish to all family events!

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peachybean

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Reviewed: Oct. 10, 2007

I have made a variation of this, but you didn't have to wait two days for it. However, this is a very good salad even with the two day wait.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 6, 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!

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Teri

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2007

Great recipe. has wonderful flavor and wonderful BRIGHT COLORS! We ate it immediately, did not wait 2 days... ~ too much oil. i would cut the oil in half. otherwise its great.

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Laura Stoicescu

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Reviewed: Jun. 29, 2007

Excellent way to get those who didn't care for Krout to enjoy it at last!

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Hot Sauce

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Reviewed: Jun. 11, 2007

Okay, I admit that the main reason I made this salad was because I wanted a picnic side dish that could be made in advance, and because I had a lot of sauerkraut on hand. I certainly wasn't expecting to become ADDICTED to it, but I definitely am. This salad may sound a bit odd, and may even look a bit odd, but it is wonderful stuff. I did cut the oil in half, but that was the only thing I changed. I will make this salad again and again, I'm sure.

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PAMKAY

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Reviewed: 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!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2007

I love this stuff! I take it in my lunch all week and it stays nice and crunchy. I cut a couple of turkey hot dogs into bite size peices and nuke them in the microwave. Dump a cup of this salad (minus as much of the juice as possible because of all the oil and sugar) and yum-0! Lots of veggies and no bread for the weight conscious. I've had to give the recipe to co-workers.

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Vi

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Reviewed: Dec. 30, 2006

Excellent!! We changed nothing and everyone that tried this was pleasantly surprised and wanted the recipe.

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Ed Doty

Home Town: Benton, Illinois, USA

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