Sauerkraut Salad

Sauerkraut Salad

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mama_wolfe 1

"This is an easy and tangy picnic salad."
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13 h 40 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving.



I enjoyed this at a friend's BBQ and had to have the recipe! The combination sounds odd, but the end result is fantastic. I served it with grilled andouille sausage and creamy potato gratin. It ...

I am now using all splenda and no sugar, about 6 or 8 of the little coffee size bags...I some times grate carrots in it... Seems to last for weeks, i.e. I ain't dead yet...I keep it in the frige...

This recipe is Great with modifications. I followed another's suggestion to use 1/3 cup sugar (white), 1/3 cup oil, 1/3 cup cider vinegar. I also used 3 stalks celery, 1 whole red pepper in plac...

I thought this was good. I might decrease the sugar a bit next time, but it really is a delightful change of pace from regular sauerkraut.

Wow, tangy is right! I love sauerkraut, but the cider vinegar seemed to overpower it a little too much. Next time, I'll use a bit less than 1/4 cup. *edit* I took this to work, everyone raved. ...

I did not know what taste to expect and was pleasantly surprised. I would cut the oil and sugar in half next time and perhaps try fresh shredded cabbage instead of kraut.

This is amazingly good. Went well with a pork roast and corned beef and cabbage.

Tasty! Very flavorful. Pretty much exactly what I expected.

I liked this a lot, even though I didn't let it sit overnight.

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