Old Fashion Sauerkraut Salad

Okay, so listen up. My family, bless their hearts, are *obsessed* with this stuff. Like, seriously. Every potluck, every holiday meal, someone is asking, “Is someone bringing the sauerkraut salad?” It sounds a little… well, weird, right? Salad with sauerkraut? But trust me on this one, it’s got this amazing sweet-and-tangy thing going on, and it’s just SO refreshing, especially alongside something heavy. I remember helping my grandma make this when I was a kid, standing on a chair at her counter, stirring (mostly tasting) the dressing. Good memories!

Why I Can’t Stop Making This

Honestly? It’s just dead simple to whip up, and it lasts for days in the fridge (though not at my house, haha). I make this when I’m feeling lazy but still want something homemade for dinner. My family goes absolutely bonkers for it because it’s so different form your usual coleslaw or potato salad. Plus, it uses simple pantry staples, which is a win in my book, always. It’s also surprisingly vibrant and colorful once everything is mixed in. Who knew?

What You’ll Need (Ingredients!)

• 1 large (32-ounce) jar or bag of sauerkraut: The kind you find in the refrigerated section is usually best, but honestly, any kind works. Just make sure you drain it *really* well. Like, squeeze it out!
• 1 medium onion: I usually go for a yellow onion, finely diced. Red onion adds a bit more punch, if you’re feeling bold.
• 1 green bell pepper: Diced nice and small. Gives it a good crunch!
• 1 red bell pepper: Same deal, diced. Adds prettiness and flavor.
• 1 cup granulated sugar: Yes, a cup! Don’t freak out, it balances the sour.
• 1/2 cup vegetable oil: Or canola oil, whatever you have on hand.
• 1/4 cup white vinegar: Just plain old distilled white vinegar.
• Salt and pepper: To taste, you know the drill.

Alright, Let’s Make It Happen! (Directions)

This is embarrassingly easy, honestly. You’re gonna laugh.

1. Prep the sauerkraut: This is probably the most important step. Drain, drain, DRAIN that sauerkraut. I dump it into a colander and then really press down on it with my hands or a big spoon to get as much liquid out as possible. Rinse it under cold water if you want it less tangy, then drain *again*. You want it pretty dry, or your salad will be watery.
2. Chop the veggies: While the sauerkraut is draining, get to dicing your onion and bell peppers. Try to keep the pieces relatively uniform in size so you get a little bit of everything in each bite.
3. Mix the dressing: In a small bowl, whisk together the sugar, oil, and vinegar. Keep whisking until the sugar is mostly dissolved. It’s okay if it’s still a little grainy, it’ll dissolve as it sits with the salad. This is where I usually sneak a tiny taste of the dressing. So simple, right?
4. Combine everything: In a big mixing bowl (make sure it’s a BIG one), dump in your well-drained sauerkraut, the diced onion, and the red and green bell peppers. Pour the dressing over the top.
5. Mix it up: Stir everything together really well. Make sure all the veggies are coated in that sweet and tangy dressing. Don’t worry if it looks a bit strange at this stage – a pile of greenish-white stuff with colorful bits – it always does!
6. Chill out: This is the crucial part. Cover the bowl and stick it in the fridge. It needs at least a few hours to let the flavors meld. Overnight is even better, actually, I find it works better if it sits for a full 24 hours. The flavors really soak in and become something magical.
7. Taste and Adjust: Before serving, give it a good stir and then taste it. Does it need a little salt? A grind of fresh pepper? Maybe a tiny splash more vinegar if you like it super tangy? Adjust it to your liking.

Things I’ve Learned (Notes)

• Really, *really* drain the sauerkraut. Seriously. I learned this the hard way with a watery mess once.
• Don’t skip the chill time. It makes a huge difference.
• If you’re sensitive to raw onion bite, you can soak the diced onion in ice water for 10-15 minutes before adding it to the salad. Pat it dry though!
• Sometimes I add a pinch of celery seed to the dressing. Adds a little something extra.

Experiments (Variations)

I like to mess around in the kitchen, so I’ve tried a few things with this classic. Adding some shredded carrot is nice for extra color and sweetness. A handful of frozen peas (thawed!) also works surprisingly well. I once tried adding chopped apple, thinking the sweetness would be good, but it didn’t quite work with the texture – got a bit mushy, nope.

Tools You Might Need (Equipment)

You really don’t need much! A big mixing bowl, a colander for draining, a knife and cutting board for the veggies, and a whisk or fork for the dressing. Honestly, if you don’t have a whisk, a fork works just fine!

Keeping It Fresh (Storage)

Keep it covered tightly in the fridge. It gets better on day two and will happily last for 4-5 days. Though honestly, in my house it never lasts more than a day!

How I Serve It (Serving Suggestions)

This is the perfect sidekick for grilled meats, like pork chops or sausages. It’s also fantastic next to fried chicken. At holiday meals, it sits proudly next to the mashed potatoes and green bean casserole. My dad always puts a little scoop right on his dinner plate next to everything.

Oops, Learned From That! (Pro Tips)

• I once tried rushing the chill step and regretted it because the flavors were just sitting on top of the sauerkraut instead of mixing in. Give it time!
• If you taste it right after mixing and it seems way too sweet or too tangy, don’t panic. The flavors really do mellow and blend in the fridge.
• Don’t use pre-shredded veggies here; the fresh chop makes a difference in texture.

Got Questions? (FAQ)

Can I use reduced-fat dressing ingredients?

You could probably try, but the oil and sugar are pretty key to getting that classic flavor and texture. I stick to the original!

Is this the same as coleslaw?

Nope! While it’s a similar idea – a crunchy, tangy salad – coleslaw uses cabbage, and this uses sauerkraut. Totally different vibe, but equally delicious in its own way!

Can I make it less sweet?

You *could* slightly reduce the sugar, maybe by a 1/4 cup, but I wouldn’t go much less. That sweetness is really important for balancing the sourness of the sauerkraut. It’s a delicate balance, you know?

Where do you find good sauerkraut?

I usually just get the big plastic bag of refrigerated sauerkraut at my regular grocery store. Sometimes I splurge on local artisan stuff form the farmer’s market, which is amazing if you can find it! It’s even good for you!

What kind of bell peppers are best?

I love using green and red for color and slightly different flavors, but you could use just one color if that’s all you have. Orange or yellow would work too.

How about adding other things?

Sure, experiment! Some people add chopped celery, or even a bit of shredded apple (though remember my failed attempt!). Just don’t go too crazy the first time. Stick to the basics!