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.
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.
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!
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!
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. – organicfacts.net **
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.
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Spring is upon us, make sure you give this tasty salad a try at your next cookout! You will be glad that you did!
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.
Amount Per Serving:Calories: 375 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 10mg Sodium: 209mg Carbohydrates: 59g Fiber: 3g Sugar: 48g Protein: 2g
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