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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.
Servings: 6
Calories: 375kcal
Ingredients
For the Salad:
- 16 ounces Frank's Sauerkraut drained
- 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
Instructions
- 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.
Notes
*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
Serving: 1 | Calories: 375kcal | Carbohydrates: 59g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 209mg | Fiber: 3g | Sugar: 48g