Name: Old Fashion Sauerkraut Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: German
Ingredients: 1 jar (32 oz) sauerkraut, drained; 3 tablespoons good quality olive oil; 1 medium onion (white or red), finely chopped; 1 medium carrot, peeled and grated; ½ apple, chopped; 1 teaspoon granulated sugar; Salt, to taste; Black pepper, to taste; Fresh parsley or dill, chopped (for garnish)

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Introduction

Old Fashion Sauerkraut Salad is a refreshing and tangy side dish that brings a burst of flavor to any meal. It’s easy to prepare and combines the crispness of fresh vegetables with the zing of sauerkraut for a delightful crunchy texture.

A vibrant fresh salad sits atop a white plate on a white marbled surface. The salad is a colorful mix of thin, shredded layers including orange carrots, pale yellow cabbage, thin strips of green cucumber, and purple onion slices. Small green herbs and dark seeds are scattered throughout, adding texture and depth. The layers are loosely piled but compact, showing a mix of crunchy and soft textures. Two silver forks, held by a woman's hand, lift the salad, showcasing the freshness and variety of colors and shapes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 jar sauerkraut (32 oz)
3 tablespoons good olive oil
1 medium onion (white or red), chopped fine
1 medium carrot, peeled and grated
½ apple, chopped
1 teaspoon granulated sugar
Salt and pepper, to taste
Fresh parsley or dill, for garnish

Instructions

Step 1: Drain the juices from the sauerkraut completely.
Step 2: Finely chop the onion and apple, and peel and grate the carrot.
Step 3: Add the 3 tablespoons of olive oil to the sauerkraut.
Step 4: Combine the sauerkraut, chopped vegetables, apple, and granulated sugar in a mixing bowl. Season with salt and pepper to taste.
Step 5: Mix all ingredients thoroughly until well combined.
Step 6: Chill the salad in the refrigerator and serve cold, garnished with fresh parsley or dill.

Tips & Variations

For extra crunch, add chopped celery or radishes.
Try using apple cider vinegar in place of some olive oil for a tangier flavor.
Fresh dill adds a traditional flavor, but parsley works well for a milder herbal note.
Adjust sugar quantity depending on your preference for sweetness.

Storage

Store the sauerkraut salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir. It’s best enjoyed chilled and should not be frozen, as fresh vegetables lose their texture after thawing.

How to Serve

The image shows a colorful pile of fresh vegetable salad on a white plate placed on a white marbled surface. The salad has thin layers of shredded light yellow cabbage and orange carrot, mixed with thin slices of purple-red onion and green herbs. There are small mustard seeds scattered throughout, adding tiny brownish spots to the mix. The textures look fresh and crisp, with visible shine suggesting a light dressing. Two metal forks are seen lifting the salad, positioned above the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cabbage instead of sauerkraut?

Fresh cabbage can be used but will lack the characteristic tangy flavor of sauerkraut. To mimic the taste, you might add a splash of vinegar and let it marinate before mixing.

Is this salad suitable for a vegan diet?

Yes, this recipe contains only plant-based ingredients and is naturally vegan.