With the crunch of sweet, tangy fresh veggies and the zing of fermented cabbage, this small batch kraut salad is perfect alongside a burger or sausage dish.
"I've made this several times and we love the flavor!"
⭐⭐⭐⭐⭐ - Jayne, One Happy Dish reader
I couldn't wait to publish this classic recipe, and I'm not even sure what took me so long to do it. If you're a sauerkraut fan like me, you'll want to run (not walk) to make this one. It's that fabulous, even though it's really quite a simple little old-fashioned dish.
And if you're on the fence with sauerkraut but love a good coleslaw, I'd also recommend you try it. It's a great twist on that classic side, but lighter with no mayonnaise involved. It's also a fabulous way to use up that jar of sauerkraut in the back of your fridge!
🌿 Ingredients
You can look for raw sauerkraut in the produce section to get the benefits of the live cultures (or make your own sauerkraut), but shelf stable sauerkraut in the condiment aisle will still be delicious as well.
If your sauerkraut already contains caraway seeds, feel free to leave those out of this recipe.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Start by draining your sauerkraut, but don't rinse it (you want all of that tangy goodness in your salad.)
Then, chop the other veggies into small bite-sized pieces.
Step 2: Place all of the chopped veggies into a large mixing bowl.
Step 3: Add the sauerkraut and the rest of the ingredients to the bowl and stir to combine well.
Step 4: Chill your salad for at least an hour in the fridge to let the flavors meld before serving. (This is optional, but highly recommended.)
And you're done! Just give it another stir right before serving, and taste for seasoning.
🥧 Serving suggestions
Sauerkraut salad pairs perfectly with all of the summer-inspired fare you'd serve slaw with. Think hamburgers, turkey burgers, hot dogs and the like. It's also a great complement to creamy sides like this delicious red potato salad.
If you love fermented foods as much as I do (hello, hi!) you could also make a batch of these crunchy fermented carrots for a pre-dinner snack. They will disappear quickly.
🍳 Recipe
Classic Sauerkraut Salad (Easy Small Batch Side Dish)
Ingredients
Equipment
Method
- Prep: Drain the sauerkraut but don't rinse it, and set aside. Chop the red pepper, onion and celery.1 cups sauerkraut, ¼ red bell pepper, ⅛ sweet onion, 1 stalk celery
- Mix: Place all of the ingredients into a large mixing bowl and stir to combine well.1 tablespoon olive oil, 1 ½ teaspoons apple cider vinegar, 1 ½ teaspoons white sugar, ½ teaspoon caraway seeds, sea salt, freshly ground black pepper
- Chill: Chill your salad for at least an hour in the fridge to let the flavors meld.
- Enjoy: Serve alongside your main dish or store for later.
Nutrition
Video
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!
sherrie
Just made this and it's as I remembered it. I did not use the seeds. Thanks for a great recipe!
Allison
Wonderful! Thanks so much for leaving a review, Sherrie!
Jayne
I've made this several times and we love the flavor! I do use honey or maple syrup in place of sugar. It's great to eat in place of green salads all the time.
Allison
Thanks for the 5-star review, Jayne! Love the honey/maple syrup substitution and I totally agree; it's a great way to mix up the usual salad routine. 🙂