Prep 10 mins
Cook 0 mins
If you like Sauerkraut you'll love this recipe. Try putting it on hotdogs. Great with Sausages and cold roast pork too. You can keep this salad in the fridge for up to 3 days
- 1 (28 ounce) jar sauerkraut, wine cured
- 1 large carrot, grated
- 1⁄4 cup radish, chopped
- 1⁄4 cup celery, chopped
- 1⁄4 cup red onion, chopped
- 1 teaspoon dill seed
- 1⁄8 cup lite olive oil (or other salad oil)
- 1 teaspoon sugar
- salt and pepper
- Drain Sauerkrat& wash under cold water.
- Do this several time, drain and squeeze out all the water.
- In a bowl combine; Sauerkraut, carrot, radishes, onion, celery and dill seed.
- Mix oil with sugar until the sugar has dissolved.
- Pour over the salad, season with salt& pepper and toss.
- Serve or refrigerate.
I made this but didn't have radishes to add and instead of red onions I used green onions. It turned out absolutely delicious. The dill seed made such a nice difference in this salad. I had made it the night before it was eaten, so I had mixed it around a couple of times while it was sitting in the fridge. Everyone just loved it. Thanks for sharing another great recipe Bergy!!
little too sour for me
I prepare quite a few of Bergy's recipes. I almost always end up with a meal my family enjoys and often learn something. This recipe is a perfect example. I have made sauerkraut salad many times, but I am taking away a helpful tip I will use from now on whether I use this recipe or my own. I have always drained the sauerkraut, but Bergy's instructions call for it to be rinsed and then squeezed dry. It made all of the difference in the world in the salad! The flavor in this one was terrific and not bitter at all. I normally end up adding extra sugar to cut some of the tartness in sauerkraut salad, but didn't need to here. I loved the addition of the dill seeds. I couldn't find wine cured kraut so subbed plain and forgot to add the radishes. I will definitely make this again. Thank you Bergy!!!!!!