Classic Sauerkraut Salad is a tangy, crunchy, and refreshing dish that brings together the unique flavor of fermented cabbage with fresh vegetables and a light, sweet dressing. It’s a perfect side dish for barbecues, picnics, or any meal where you want a burst of flavor and probiotics.
Ingredients:
- 2 cups sauerkraut, drained and rinsed
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped onion
- 1/2 cup grated carrots
- 1/4 cup chopped fresh parsley (optional)
For the Dressing:
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil or vegetable oil
- 2 tablespoons sugar (or honey)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seeds (optional)
- Salt and black pepper to taste
Directions:
- Prepare the Vegetables: Drain and rinse the sauerkraut to reduce the saltiness, then squeeze out excess moisture. In a large mixing bowl, combine the sauerkraut, chopped bell peppers, onions, and grated carrots. Add the chopped parsley if using.
- Make the Dressing: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, celery seeds (if using), salt, and black pepper until the sugar is dissolved and the dressing is well blended.
- Toss the Salad: Pour the dressing over the sauerkraut and vegetables. Toss everything together until the ingredients are evenly coated with the dressing.
- Chill and Marinate: Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and makes the salad even more delicious.
- Serve: Serve the sauerkraut salad cold as a side dish, garnished with extra parsley if desired. It pairs well with grilled meats, sausages, or as part of a buffet spread.