Sauerkraut Salad

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Tangy sauerkraut salad with crisp raw veggies and apples, marinated in a sweet dressing.  Perfect as a side dish or to top off burgers, hot dogs or brats.


Sauerkraut Salad - An Affair from the Heart

I have found many recipes for sauerkraut salad over the years.  When it came time to make one, I was torn what to try. Most of the dressings were similar, sugar and vinegar dressings, similar to a marinated vegetable salad.


This post is sponsored by Frank’s Kraut, but the opinions here are all my own.

Sauerkraut Salad

Some versions used carrots, some didn’t. Many used bell peppers, some used pimentos.  The Polish version used tart apples.  I loved the sound of everything, and I thought, why not put it all together into one perfectly crunchy, sweet and tangy salad?  Then my friends, this delicious salad was born!

Sauerkraut Salad


I chopped up one apple, I used a Pink Lady Apple, they are firm and a little on the tart side, celery, a bit of sweet onion, some carrots, yellow, red, green and orange bell peppers, (LOVE all of that COLOR!) and last but certainly not least, my favorite sauerkraut, Frank’s!

Sauerkraut Salad

All of these raw fruits and vegetables, blended with sauerkraut and marinated in this sweet vinegar dressing — not only good but good FOR you!

** Some of the benefits of sauerkraut: Sauerkraut contains high levels of dietary fiber, as well as significant levels of vitamin A, vitamin C, vitamin K, and various B vitamins. Furthermore, it is a good source of iron, manganese, copper, sodium, magnesium, and calcium, in addition to contributing a moderate amount of protein to your diet. – **



Sauerkraut Salad

This salad will marinate in your refrigerator 24 hours before serving to let all of the flavors marry together.  It’s delicious served right out of the bowl, but also makes a sensational topping for burgers, hot dogs, polish sausages or bratwursts.


Sauerkraut Salad - An Affair from the Heart

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Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

The Ultimate Guide to Sauerkraut

Spring is upon us, make sure you give this tasty salad a try at your next cookout! You will be glad that you did!


Yield: 6

Sauerkraut Salad

Tangy sauerkraut salad with crisp raw veggies and apples, marinated in a sweet dressing. Perfect as a side dish or to top off burgers, hot dogs or brats.

Prep Time 15 minutes
Total Time 15 minutes


For the Salad:

  • 16 ounces Frank's Sauerkraut
  • 1 cup celery, diced (about 4 stalks)
  • 1 cup bell peppers, chopped (I used red, yellow, green and orange)
  • 1/3 cup sweet onion, chopped
  • 1/2 cup carrot, finely chopped
  • 1 apple, diced (I used a Pink Lady -- a slightly tart very crisp apple)

For the dressing:

  • 1 cup white vinegar
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


In a bowl whisk together dressing ingredients, and set aside.

In a bigger bowl, toss together veggies, apple and sauerkraut. Pour dressing over the top and mix to coat. Cover and refrigerate for 24 hours.


*I used about 1/3 of each bell pepper, sliced the rest up and put them in a ziplock bag in the freezer to use for another meal.
**Can be refrigerated for a couple of weeks.
***Makes a great topping for burgers, hot dogs, Polish sausages or bratwursts.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 10mgSodium: 209mgCarbohydrates: 59gFiber: 3gSugar: 48gProtein: 2g

Nutrition isn't always accurate.

Follow along with Frank’s Kraut on their social medias to get delicious recipes all year long.

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  1. This sounds amazing. I have to try this. I’m certain someone in my family will try it too.
    Thanks for sharing.

    Wishes for tasty dishes,

  2. This looks soooooo delicious!! I have to admit that I was somewhat skeptical when I saw the title of this salad, but after seeing your photos, and reading about all of the yummy ingredients, I really changed my mind! I’m anxious to try it!

  3. I have SOOOO many memories of holiday dishes for Thanksgiving, Christmas, and Easter. On the menu for EACH of those holidays my mother prepared a sauerkraut salad that was AWESOME. It went with everything especially turkey and goose. I never got the recipe from her…mainly because she said the recipe was secret. I searched over the years and tried at least 15 recipes (probably many more than that). None of them were at least close to what I remembered. THEN I found this one. YIPPEEEE this is the one!!! I will be making this salad for our church Thanksgiving meal for members and visitors. I KNOW they will got insane over it!!! I know I( did!!! I have also made some for hamburgers and hot dogs and other sandwiches and it is the envy of my neighborhood. ALL of the people that tried it were so happy and overjoyed.

    1. Daniel – comments like this are my FAVORITE! Thank you for sharing your memories with me!

  4. I love the sound of this. Only questions is: do we rinse and squeeze the water from the sauerkraut? When I cook with sauerkraut, I typically give it a little rinse then squeeze the water out (when making a salad)/

  5. I don’t make as much dressing as you call for, and I add some fresh parsley to the recipe, but otherwise make this as specified, and my family loves it! So fresh. Thank you.

  6. This recipe looked so fantastic that I made a few tweaks to make it Auto-Immune Protocol (AIP) Compliant so I could eat it. The tweaks I made were:
    I subbed about 7-8 radishes for the bell peppers
    I used 1/4 cup of coconut sugar instead of the cup of reg sugar (coconut sugar is sweeter so figured I did not need as much).
    And subbed white wine vinegar for the regular vinegar.
    Oh, and used Horseradish powder instead of black pepper.
    It came out amazing and know the original must be just as amazing! The perfect spicy, sweet, and sour flavor!

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