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
Scale
- 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