This crisp, tangy yet sweet Sauerkraut Salad will quickly become your new go-to recipe for a quick and tasty side dish.
I’ve had sauerkraut with shredded carrots in it before, but I’ve never given any thought to sauerkraut salad until now. It has quickly become my new culinary obsession, and right in time for the long, hot days of summer. Although this recipe calls for green bell peppers, feel free to use red, yellow, or orange if you prefer. The red ones add a bit more sweetness to the recipe due to their ripeness.
This is a great dish to take to picnics, BBQs, and potlucks, as it doesn’t contain mayonnaise or dairy, so it won’t spoil in the heat like many other salads. The small pieces of apple add a sweet touch to this savory salad, making an unexpected and tasty difference.
You can use any store-bought sauerkraut in this recipe or make your own from scratch. See the instructions below to make a batch of sauerkraut from a head of cabbage.
How to make sauerkraut from scratch
Fermenting sauerkraut from scratch for use in this recipe is ideal, as it provides beneficial probiotics for optimal gut health. You don’t need special equipment or ingredients to make sauerkraut, and once you make a batch, it will keep for months in the refrigerator. The longer sauerkraut sits, the more it ferments.
Weigh your head of cabbage, as that will determine how much salt you need—figure on one and a half to two teaspoons of salt per pound of cabbage. Note: You may need several glass jars, depending on the amount of cabbage you have.
Follow these simple steps:
- Remove any damaged outer leaves from the cabbage.
- Remove and save one good outer leaf.
- Cut the cabbage in half and remove the core.
- Rinse the cabbage so that water flows between the leaves and let it drain.
- Shred the drained cabbage and place it in a large bowl. Add the appropriate amount of salt per pound and toss it well.
- Let the salted cabbage shreds sit for 15 minutes.
- Massage the cabbage for five minutes with your hands to help release liquid.
- Stuff the cabbage into a clean, quart-size glass jar and pour any liquid on top.
- Cut the reserved cabbage leaf into a circle the same size as the jar and place it over the packed-down cabbage.
- Use a weight on top of the cabbage leaf to keep the cabbage under the brine. If more brine is needed, mix 1 cup of water with 1 teaspoon of salt and add as much as necessary to the jar.
- Close the jar and place it in a pan or rimmed dish to catch any liquid that might flow out. Place it in a cool, dark area and let it ferment at room temperature for one to four weeks, until it reaches the sour stage you prefer. Remove the lid once a day to release air pressure and check that all the cabbage is submerged.
- Once you are ready to eat, you can then store it in the refrigerator.
How do I store leftovers?
Store sauerkraut salad in an airtight container in the refrigerator for up to 2 days as the sauerkraut and apples will begin to break down after that point. Always stir the salad before serving.
Serving suggestions
This sauerkraut salad is perfect alongside traditional German recipes such as German Meatballs. It is also delicious with Turkey Sausage, Air-Fryer Breakfast Sausages (serve them for lunch or dinner with this salad), Smothered Pork Chops (which pair well with a light side dish), or Chicken Shawarma (add it to the sandwich for a crunchy, tasty treat). Add this German Potato Salad on the side for a filling meal.
Ingredients
- 4 cups sauerkraut
- 1 small sweet onion finely chopped
- 1 large stalk celery chopped
- 1 green bell pepper chopped
- 1 large carrot shredded
- 1 apple diced
- 2/3 cup white sugar
- 1/3 cup vegetable oil
- 1/3 cup apple cider vinegar
- Kosher salt to taste
- 1/2 teaspoon black pepper
Instructions
- Drain the sauerkraut well. In a large bowl, combine the sauerkraut, chopped onion, celery, green bell pepper, shredded carrot, and diced apple.
- In a small saucepan over low heat, combine the white sugar, vegetable oil, apple cider vinegar, salt, and pepper. Stir until the sugar completely dissolves. Let the dressing cool slightly, then pour it over the vegetable mix.
- Stir well, cover the bowl, and refrigerate for at least 6 hours to allow the flavors to meld before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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