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Showing 1-3 of 3
on May 30, 2010
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!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #231445
on October 16, 2005
By Susie D
on October 15, 2005
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!!!!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (129 g)
Servings Per Recipe: 8