Old Fashion Sauerkraut Salad
Okay, So About This Sauerkraut Salad
Hey there! So, you wanna talk about sauerkraut salad, huh? Man, this stuff takes me back. My grandma used to make a version of this for *every* holiday gathering, wedding, funeral, Tuesday, you name it. Seriously. The moment you walked into her house, you could usually smell it mingling with whatever else was cooking, and honestly, it always felt like home. It’s not exactly fancy, but oh my gosh, it’s just *good*. Like, unexpectedly good. People who say they don’t like sauerkraut often end up sneaking seconds of this salad, which is always hilarious.
Why I Just Keep Making It
Look, I make this when I need something ridiculously easy but still feels, I dunno, generous? It’s perfect for picnics, or when the family’s coming over and you need a side dish that holds up well (and heck, some people even think it tastes better the next day, which is a win form my book!). It’s crunchy, a little tangy, a little sweet, a little savory, you get the picture. My husband, bless his heart, usually just eats the main course, but even he’ll admit this is a solid side. It’s honestly one of those recipes that feels like zero effort but gets tons of compliments. Go figure!
What You’ll Need (Stuff I Use)
Okay, let’s gather the troops. You don’t need much, which is another reason I love it.
- **Sauerkraut:** One big jar, about 32 ounces, drained *really* well. Seriously, squeeze the heck out of it. Nobody likes a watery salad, right?
- **Onion:** A medium one, chopped fine. Sweet onion works great here, cuts the tang a bit, but regular ol’ yellow is perfectly fine too.
- **Celery:** A few stalks, chopped. Gives it that essential crunch! My kid picks this out sometimes, but I put it in anyway.
- **Green Bell Pepper:** Half of one, diced small. Adds color and another layer of crispness.
- **Carrots:** One or two, shredded. Use the big holes on your grater or buy the pre-shredded stuff if you’re feeling lazy (no judgment!).
- **Sugar:** About 1/2 cup, maybe a little more or less depending on your sweet tooth. This is key to balancing the sour.
- **Vegetable Oil:** 1/4 cup. Just regular cooking oil is fine.
- **Vinegar:** 1/4 cup white vinegar. Adds that extra zing.
- **Salt and Pepper:** To taste. Start with maybe 1/2 teaspoon salt and a pinch of pepper, you can always add more.
- **Optional Extras:** Some people throw in pimientos (the little red jarred ones!) for extra color. My aunt always put a *tiny* bit of celery seed in hers, which was interesting. And sometimes, I use part red onion instead of all yellow, just for fun.
Alright, Let’s Make the Salad
This is so simple, you’ll laugh.
- First things first, deal with that sauerkraut. Drain it, drain it again, then put it in a colander and press down on it with a spoon or even your hands. You want to get as much liquid out as possible. Plop it into a big mixing bowl.
- Now, chop up your veggies – the onion, celery, bell pepper. Grate the carrots. Toss all those lovely colors into the bowl with the sauerkraut.
- In a separate small bowl, whisk together the sugar, vegetable oil, white vinegar, salt, and pepper. Give it a good stir until the sugar is mostly dissolved.
- Pour that dressing mixture over the sauerkraut and veggies.
- Now, grab a big spoon or spatula and mix everything together *really* well. Make sure that dressing coats everything. This is where I usually sneak a taste and adjust the salt or sugar if needed. It should be a balance of sweet and sour.
- Okay, transfer the salad to a serving bowl or a container with a lid. This is super important: **LET IT CHILL**. Like, for at least a few hours in the fridge. Overnight is even better, honestly. The flavors need time to meld and get happy together. Don’t worry if it looks a bit weird at this stage – it always does!
That’s it! See? Told you it was easy.
Things I’ve Learned Along the Way (Notes)
* Draining the sauerkraut really, truly makes a difference in the final texture. Soggy sauerkraut salad is just… sad.* Adjust the sugar! Seriously. Some days I feel like it needs a little more sweetness, maybe if the sauerkraut was extra sour. Taste and see!* Don’t be afraid to chop the veggies pretty fine, especially the onion. You don’t want huge chunks overpowering everything else.* Chilling time isn’t optional. It just isn’t. Plan ahead, okay?* I sometimes rinse the sauerkraut first if it seems *really* salty, but usually just draining is enough. Just a thought if you’re sensitive to salt. You can read more about different ways to prepare sauerkraut here, though rinsing isn’t usually suggested for kraut salad: [How to Drain Sauerkraut](https://www.example.com/how-to-drain-sauerkraut-properly).
Tried Any Variations? (Yep!)
Oh yeah, I’ve messed around with this a bit.
* Adding chopped apple is actually pretty good! It adds another layer of sweetness and crunch. Just use a firm apple like a Fuji or Honeycrisp.* Someone once suggested adding mayonnaise like a creamy slaw… I tried it. It was okay, but not the same. It lost that clean, tangy flavor that I love about the original. So, I stick to the oil/vinegar dressing for this particular salad.* A dash of celery seed can be nice, as I mentioned before. Don’t go crazy though, it’s strong stuff.* You could probably throw in some finely diced red bell pepper too, if you wanted even more color.* One time I was out of green pepper so I used yellow. Worked fine!
Equipment You’ll Need
Honestly, not much.
* A big mixing bowl.* A colander (essential for draining!).* A knife and cutting board for chopping.* A grater for the carrots (or just buy them pre-shredded, it’s fine!).* Measuring cups and spoons.* A whisk or fork for the dressing.* A container with a lid for chilling.
If you don’t have a grater, you *could* try cutting the carrots into super tiny matchsticks, but grating is way easier and gives a better texture. I use my food processor sometimes for chopping the veggies if I’m doing a double batch, it’s a lifesaver. Speaking of food processors, check out some tips for using them for salads here: [Using a Food Processor for Salads](https://www.example.com/food-processor-salad-tips).
Storing Your Salad
Keep it in an airtight container in the fridge. It’ll last for 4-5 days, easy. Though honestly, in my house it never lasts more than a day! The flavors really do get better after the first day, so making it ahead is actually a plus here.
Serving It Up
This is a classic side for potlucks, BBQs, or just alongside simple grilled meats like chicken or pork. My family always insists on having it with pierogi and kielbasa for holidays. It just *goes* with that kind of food, you know? It’s great with sandwiches too.
Pro Tips (Lessons Learned the Hard Way)
* Don’t skimp on the draining! I once didn’t drain it enough and the salad was kinda watery and diluted the dressing. Big mistake.* Taste the dressing *before* you pour it on the salad. Get the sweet/sour balance right then, it’s harder to fix later.* Chop the veggies pretty consistently so you get a nice bite every time.
Got Questions? (FAQs)
**Q: Can I use fresh cabbage instead of sauerkraut?**
A: Nope! This recipe relies on the tangy flavor and texture of fermented sauerkraut. Fresh cabbage salad is coleslaw, totally different thing, you know?
**Q: Is this salad healthy?**
A: Well, it’s got veggies! And sauerkraut is good for your gut, right? But it also has sugar and oil. It’s probably healthier than, say, a tub of ice cream, but maybe not as light as a green salad. It’s comfort food, let’s be honest!
**Q: How far in advance can I make this?**
A: Oh, definitely make it the day before! As I said, I think it’s way better after the flavors have had a chance to hang out overnight. Making it two days ahead is probably fine too, but I wouldn’t go much longer than that.
**Q: What if I don’t have white vinegar?**
A: Apple cider vinegar would probably work, it would just give it a slightly different flavor profile, a little more… cidery? But if that’s all you’ve got, go for it! You could also potentially use rice vinegar, but it’s milder so you might need a tiny bit more.
**Q: My dressing looks separated, is that okay?**
A: Yeah, that’s totally normal before you mix it with the salad. It’s an oil and vinegar dressing, they like to separate. Just give it another whisk right before you pour it over!
Anyway, I really hope you give this Old Fashion Sauerkraut Salad a try! It’s simple, it’s classic, and it just tastes like happy memories to me. Enjoy!
