Search thousands of recipes reviewed by home cooks like you.

Sauerkraut Salad

Sauerkraut Salad

Joan Long Dixon

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 62.2g
  • 20%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet


  1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
  2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
  3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Rate recipe

Your rating




I couldn't find my my great-grandmothers recipe so I used this as a base and used 1/3 c brown sugar, 1/3 c. sugar, 1/3 cider vinegar, and 1/3 c. oil (so not as much oil/sugar). I also added celery seed. Thanks for sharing - I forgot how much I love it!

Caroline C

If you don't like strong vinegary tastes, you aren't going to like this. However, even if you don't like sauerkraut, don't be put off - if you let it sit in the 'frige as instructed, there is virtually no sauerkraut taste. Anyway, I LOVED this! I made it with a 14.5oz can of sauerkraut, and pretty much just eyeballed the rest of the ingredients. It got rather 'juicy' the next day - probably because I didn't drain the sauerkraut - but I just poured the liquid away. This salad is so crunchy and refreshing! Thanks so much, Joan!


This is a great, simple salad that makes for an excellent snack, side dish or relish. I would suggest using only 1/4 cup of oil and far less sugar though. I used about 1 cup sugar and still found it too sweet for my taste. I think it would do fine with even just 1/2 cup sugar. I also substituted red bell pepper for the pimento. The other great thing about this recipe is it keeps for ages and still tastes great! Enjoy!