Sauerkraut Salad

Sauerkraut Salad

9
mama_wolfe 1

"This is an easy and tangy picnic salad."

Ingredients 13 h 40 m {{adjustedServings}} servings 256 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving.
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Reviews 9

  1. 10 Ratings

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MALTOMEEL
1/25/2004

I enjoyed this at a friend's BBQ and had to have the recipe! The combination sounds odd, but the end result is fantastic. I served it with grilled andouille sausage and creamy potato gratin. It was a memorable meal thanks to this inspired dish.

Gary Neely
1/9/2006

I am now using all splenda and no sugar, about 6 or 8 of the little coffee size bags...I some times grate carrots in it... Seems to last for weeks, i.e. I ain't dead yet...I keep it in the frige at all times, I probably use more onions, celery then called for...You can't go wrong..

ajhk
11/23/2007

This recipe is Great with modifications. I followed another's suggestion to use 1/3 cup sugar (white), 1/3 cup oil, 1/3 cup cider vinegar. I also used 3 stalks celery, 1 whole red pepper in place of pimentos, 2 carrots shredded/grated, and 1 onion finely chopped. I think the caraway seed could have been increased a little bit. I might try that next time. Thanks for a new way to prepare sauerkraut!