Dessert

Sauerkraut Salad Recipe

ByMaya Arden September 16, 2026September 16, 2026

Introduction

Sauerkraut Salad is a refreshing and tangy side dish that’s packed with vibrant vegetables and a sweet-sour dressing. It’s perfect for adding a crunchy, flavorful twist to any meal.

The image shows a close-up of a white speckled plate filled with a colorful salad. The salad has three visible layers of shredded light beige sauerkraut, small bright orange carrot strips, tiny green celery pieces, and red and yellow diced apple chunks scattered throughout. Two silver forks rest on the top right side of the plate, partially immersed in the salad. The plate sits on a white marbled surface, highlighting the vibrant colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups sauerkraut
1 small sweet onion, finely chopped

1 large stalk celery, chopped
1 green bell pepper, chopped

1 large carrot, shredded
1 apple, diced

2/3 cup white sugar
1/3 cup vegetable oil
1/3 cup apple cider vinegar

Kosher salt, to taste
1/2 teaspoon black pepper

Instructions

Step 1: Drain the sauerkraut well. In a large bowl, combine the sauerkraut, chopped onion, celery, green bell pepper, shredded carrot, and diced apple.

Step 2: In a small saucepan over low heat, combine the white sugar, vegetable oil, apple cider vinegar, salt, and black pepper. Stir until the sugar completely dissolves. Let the dressing cool slightly, then pour it over the vegetable mixture.
Step 3: Stir well to combine, cover the bowl, and refrigerate for at least 6 hours to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add chopped nuts like walnuts or sunflower seeds just before serving.

You can substitute apple cider vinegar with white wine vinegar for a milder tang.
To make it spicier, add a pinch of crushed red pepper flakes to the dressing.
Use a sweet apple variety such as Fuji or Gala to balance the acidity of the sauerkraut.

Storage

Store the sauerkraut salad in an airtight container in the refrigerator for up to 4 days. The flavors develop even more after sitting overnight. Stir before serving and enjoy chilled or at room temperature.

How to Serve

A close-up of a white bowl filled with a mixed vegetable salad that has roughly three layers: the bottom layer is shredded pale cabbage, the middle contains thin orange carrot strips, and the top layer has chopped green bell peppers and celery pieces adding a fresh crunch, all combined with small light chunks of apple. Shiny metal tongs are lifting a heap of the mixed salad out of the bowl, showing the textures clearly. Behind the bowl, there is a small pile of sliced celery on a wooden cutting board, and another white bowl with the same salad mixture is softly blurred in the background. The setting is on a white marbled surface with a beige cloth partially beneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cabbage instead of sauerkraut?

While you can use fresh cabbage, the flavor and tanginess will be very different. Sauerkraut offers a unique fermented taste that defines this salad. If using fresh cabbage, consider adding vinegar and allowing it to marinate for a few hours.