Sauerkraut Salad

Sauerkraut Salad

66

"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

servings 577 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1057 mg
  • 42%

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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Directions

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  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.

Footnotes

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

Reviews

66
  1. 80 Ratings

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Most helpful positive review

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 ce...

Most helpful critical review

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.

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 ce...

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 vi...

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 foun...

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 ...

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. ...

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!

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.

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 o...

This is really good. Way too much oil though, I cut down by about half. Also used celery seeds since I did not have any mustard seeds.