Best Kraut Salad Recipes

CRUNCHY KRAUT SALAD

Crunchy Kraut Salad image

Anyone who likes sauerkraut will enjoy this salad. I serve it as a side dish with ham, any kind of sausage or a sandwich. -Mrs. J.B. Culwell, Arlington, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2-3 servings.

Number Of Ingredients 7

Ingredients

1 can (14 ounces) sauerkraut, rinsed and well drained
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup sugar
1/4 cup white vinegar
1/2 teaspoon celery seed

Steps:

In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 170 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 894mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 4g fiber), Protein 2g protein.

VERY YUMMY KRAUT SALAD

Very Yummy Kraut Salad image

This recipe was given to me by my mother. She loves creating new salad recipes and usually uses what is on hand. I must admit at first I was a little skeptical but WOW the flavor is amazing! Once you try it you will be hooked! I know I am!

Provided by Dana Ramsey

Categories Other Salads

Time 20m

Number Of Ingredients 8

Ingredients

1 qt sauerkraut (she used a large can)
1 medium red pepper, chopped small
1 medium green pepper, chopped small
1 c celery, finely chopped
1 medium onion, finely chopped
1/2 c sugar (not completely full just under the rim)
1/2 c veggie oil, she used crisco
1/2 c apple cider vinegar (a full 1/2 cup)

Steps:

1. Rinse the sauerkraut well. Chop your veggies and mix with the sauerkraut in a medium bowl.
2. In another bowl mix your sugar, apple cider vinegar and oil and pour over the sauerkraut and veggie mix.
3. Chill at the very least overnight in the refrigerator. Note: The longer you leave it in the refrigerator the better the flavors mix. My mother left it in for 3 days and it was amazing and got better each day! Will be making this many times!

BAVARIAN KRAUT SALAD

Bavarian Kraut Salad image

Try draining off the liquid and using the kraut mixture as a burger or frankfurter topping. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories Low Protein

Time 30m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups bavarian sauerkraut
1 medium onion, chopped fine
4 stalks celery, diced
1 medium green bell pepper, diced
1 cup sugar
1/4 cup vinegar

Steps:

Mix kraut and vegetables in a 1 quart Corning Ware dish.
Boil sugar and vinegar until syrupy. Pour onto kraut mixture while hot and stir.
Let cool to room temperature. Then refrigerate for 24 hours before serving.

Nutrition Facts : Calories 118.1, Fat 0.1, Sodium 310.3, Carbohydrate 29.6, Fiber 1.9, Sugar 27.1, Protein 0.8

KRAUT SALAD

KRAUT SALAD image

Categories Vegetable

Number Of Ingredients 34

Ingredients

1 qt sauerkraut (she used a large can)
1 medium red pepper, chopped small
1 medium green pepper, chopped small
1 c celery, finely chopped
1 medium onion, finely chopped
1/2 c sugar (not completely full just under the rim)
1/2 c veggie oil, she used crisco
1/2 c apple cider vinegar (a full 1/2 cup)
Have you considered Holland House
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Dana Ramsey
Well Seasoned
Somewhere In, PA
DRamsey
Member Since Nov 2010
Dana's Notes:
This recipe was given to me by my mother. She loves creating new salad recipes and usually uses what is on hand. I must admit at first I was a little skeptical but WOW the flavor is amazing! Once you try it you will be hooked! I know I am!
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Steps:

Directions 1 Rinse the sauerkraut well. Chop your veggies and mix with the sauerkraut in a medium bowl. 2 In another bowl mix your sugar, apple cider vinegar and oil and pour over the sauerkraut and veggie mix. 3 Chill at the very least overnight in the refrigerator. Note: The longer you leave it in the refrigerator the better the flavors mix. My mother left it in for 3 days and it was amazing and got better each day! Will be making this many times!