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  • Sauerkraut Salad

    3 votes
    Sauerkraut Salad
    Prep: 15 min Cook: 5 min Servings: 10
    by A.L. Wiebe
    29 recipes
    >
    Honestly, when a friend told me he had found this recipe in an old cookbook, I was a bit skeptical. He was bound and determined to make it, in spite of my turned-up nose, so I put my best manners forward and tasted it. It was delicious, and helped greatly to wash down the crow I was forced to eat!

    Ingredients

    • Salad:
    • 4 cups sauerkraut, rinsed and drained
    • 1/4 cup celery, diced
    • 1 cup onion, diced
    • 1/4 cup green pepper, diced
    • Dressing:
    • 1 1/4 cups sugar
    • 1/2 tsp celery seed
    • 1/2 cup salad oil
    • 1 Tbsp caraway seeds
    • 1 Tbsp prepared mustard
    • 1/2 cup vinegar

    Directions

    1. Bring all dressing ingredients to the boil, then let cool to room temperature. Pour over the salad, mixing well. Chill several hours or overnight before serving.

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    Comments

    • A.L. Wiebe
      A.L. Wiebe
      Hi Jann, thanks for the input. I agree about the amount of sugar being a bit much. I have made it without sugar, but used about 1/2 the amount of Splenda instead, then added more as I needed it. This worked out just fine. Even my mother liked it, and she is diabetic.
      • Jann from PA
        Jann from PA
        Interesting sweet and sour recipe. It has way too much sugar for my dietary needs. But, I would be tempted to try it with only half the sugar (or even less). Many of the old recipes are very high in sugar. Thanks for posting it.

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