There’s something special about Old-Fashioned Sauerkraut Salad—a dish packed with bold flavors, crunchy textures, and a perfect balance of sweet and tangy goodness. If you love a salad that’s refreshing, probiotic-rich, and incredibly easy to prepare, this recipe is for you.
This classic fermented cabbage salad has been a staple in many households for generations. With crisp sauerkraut, sweet apple, grated carrot, and a light olive oil dressing, it’s the perfect side dish for grilled meats, sandwiches, or even a simple lunch. The best part? It gets better as it sits, allowing the flavors to meld beautifully.
Whether you’re looking to boost your gut health or just want a flavorful, crunchy salad, this Old-Fashioned Sauerkraut Salad is the perfect addition to your table.
Why You’ll Love This Old-Fashioned Sauerkraut Salad
✔️ Probiotic-Rich & Gut-Friendly – Supports digestive health with naturally fermented sauerkraut.
✔️ Simple & Easy to Prepare – Requires just a handful of ingredients and no cooking.
✔️ Sweet & Tangy Balance – The combination of sauerkraut, apple, and carrot creates a delicious contrast.
✔️ Versatile & Customizable – Enjoy it as a side dish, topping, or light meal.
✔️ Naturally Vegan & Gluten-Free – A great plant-based option for all diets.
Ingredients for Old-Fashioned Sauerkraut Salad
Here’s everything you need to make this refreshing and flavorful salad:
| Ingredient | Quantity |
|---|---|
| Sauerkraut (drained) | 1 jar (32 oz) |
| Olive oil | 3 tablespoons |
| Medium onion (white or red, finely chopped) | 1 |
| Medium carrot (peeled and grated) | 1 |
| Apple (chopped) | ½ |
| Granulated sugar | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley or dill (chopped, for garnish) | As needed |
How to Make Old-Fashioned Sauerkraut Salad
1. Prepare the Vegetables and Apple
- Finely chop the onion.
- Peel and grate the carrot using a box grater.
- Chop the apple into small pieces.
2. Drain the Sauerkraut
- Pour the sauerkraut into a colander and let it drain.
- Squeeze out any excess liquid using a fine-mesh sieve or clean kitchen towel to prevent the salad from becoming too watery.
3. Combine the Ingredients
- In a large mixing bowl, add the drained sauerkraut, chopped onion, grated carrot, and chopped apple.
4. Add the Dressing
- Drizzle the olive oil over the salad.
- Sprinkle the granulated sugar on top.
- Season with salt and pepper to taste.
5. Mix Everything Together
- Toss all ingredients until well combined.
- Ensure the olive oil and sugar are evenly distributed for the best flavor.
6. Chill for Maximum Flavor
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
7. Serve & Garnish
- Before serving, garnish with fresh parsley or dill for added freshness and color.
Tips for Making the Best Sauerkraut Salad
- Use high-quality sauerkraut – Opt for raw, fermented sauerkraut found in the refrigerated section for maximum probiotics.
- Don’t skip draining the sauerkraut – This step prevents the salad from becoming too soggy.
- Add extra sweetness – If you like a sweeter touch, increase the amount of apple or sugar slightly.
- Let it sit overnight – The salad tastes even better the next day as the flavors develop.
- Experiment with seasonings – Try adding a dash of cumin, caraway seeds, or a splash of apple cider vinegar for extra depth.
Health Benefits of Sauerkraut Salad
| Nutrient | Benefits |
|---|---|
| Sauerkraut | Rich in probiotics, supports gut health and digestion. |
| Olive Oil | Provides healthy fats that support heart health. |
| Carrots | High in beta-carotene for eye health and immunity. |
| Apple | A great source of fiber and natural sweetness. |
| Onion | Contains antioxidants and anti-inflammatory properties. |
This salad is not only delicious but also packed with nutrients, making it a great addition to a healthy diet.
Serving Suggestions
This Old-Fashioned Sauerkraut Salad is versatile and can be served in many ways:
- As a Side Dish – Pairs perfectly with grilled meats, sausages, or roasted chicken.
- In a Sandwich or Wrap – Adds a tangy crunch to deli-style sandwiches.
- With Grains – Mix with quinoa, farro, or bulgur for a hearty salad.
- On a Charcuterie Board – A great addition to a cheese and meat platter.
Storage and Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Do Not Freeze: The texture of sauerkraut and fresh veggies does not hold up well when frozen.
- Make-Ahead Friendly: This salad actually tastes better the next day, making it a perfect meal-prep dish.
FAQ: Everything You Need to Know About Sauerkraut Salad
1. Can I use homemade sauerkraut?
Absolutely! If you have homemade sauerkraut, use it for an even fresher taste.
2. What type of apple works best?
Sweet apples like Honeycrisp, Fuji, or Gala balance the tanginess of the sauerkraut perfectly.
3. Is this salad keto-friendly?
Yes! Just omit the sugar or replace it with a keto-friendly sweetener like erythritol.
4. Can I add other vegetables?
Of course! Try adding red bell peppers, celery, or shredded cabbage for extra crunch.
5. How long should I let the salad chill?
At least 1 hour, but overnight is even better for deeper flavor.
6. Can I use vinegar instead of olive oil?
Yes! If you prefer a more acidic dressing, replace olive oil with apple cider vinegar.
Final Thoughts: Try This Old-Fashioned Sauerkraut Salad Today!
This Old-Fashioned Sauerkraut Salad is a timeless, tangy, and refreshing dish that’s easy to prepare and packed with probiotics and nutrients. Whether you’re serving it as a side dish, topping, or stand-alone salad, it’s a fantastic way to enjoy the bold flavors of fermented cabbage with a touch of sweetness and crunch.
So why wait? Grab a jar of sauerkraut and make this delicious salad today!
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Old-Fashioned Sauerkraut Salad: A Tangy and Refreshing Classic
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings 1x
Description
This Old-Fashioned Sauerkraut Salad is a tangy, crunchy, and refreshing dish that’s perfect as a side salad, sandwich topping, or light meal. Packed with probiotics, fiber, and fresh flavors, this recipe combines sauerkraut, carrots, apples, and a light olive oil dressing for a delightful balance of sweet and sour.
Ingredients
- 1 jar (32 oz) sauerkraut, drained
- 3 tablespoons olive oil
- 1 medium onion (white or red), finely chopped
- 1 medium carrot, peeled and grated
- ½ apple, chopped
- 1 teaspoon granulated sugar
- Salt and pepper, to taste
- Chopped fresh parsley or dill, for garnish
Instructions
- Prepare the Vegetables and Apple: Finely chop the onion, grate the carrot, and chop the apple into small pieces.
- Drain the Sauerkraut: Place the sauerkraut in a colander and drain well. Squeeze out any excess liquid to prevent the salad from becoming too watery.
- Combine the Ingredients: In a large mixing bowl, add the drained sauerkraut, chopped onion, grated carrot, and chopped apple.
- Add the Dressing: Drizzle the olive oil over the mixture, sprinkle in the sugar, and season with salt and pepper to taste.
- Mix Well: Toss everything together until well combined, ensuring that the dressing is evenly distributed.
- Chill the Salad: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Serve: Garnish with fresh parsley or dill and enjoy!
Notes
- For a sweeter flavor, add an extra ½ teaspoon of sugar or use a sweeter apple variety.
- For added crunch, toss in some chopped walnuts or sunflower seeds.
- Make it tangier by adding a splash of apple cider vinegar.
- Store leftovers in an airtight container in the fridge for up to 5 days—it tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: No-Cook
- Cuisine: Eastern European