Total Time
Prep 25 mins
Cook 0 mins

This is a great salad with grilled meats or BBQ. It will keep for days, refrigerated (if it lasts that long!). I've used Splenda in it and a little less oil. Originally from the R.S.V.P. section from a February 1978 issue of Bon Apetit and comes from Nasr's Restaurant in Omaha, Nebraska.

Ingredients Nutrition


  1. Combine sauerkraut and sugar; let stand 10 minutes. Drain off liquid.
  2. Combine chopped vegetables in medium bowl.
  3. Thoroughly mix oil and vinegar; pour over vegetables.
  4. Add sauerkraut and toss thoroughly.
  5. Chill at least 4 hours or overnight before serving.


Most Helpful

We did this -this week end with all family over for reunion,had 2 other relishes from zaar we did,this one was the favorite,won over everyone,had people asking if there was more( we ran out) thanks for sharing your teriffic recipe.

STARTERWIFE June 03, 2007

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