Dessert

Sauerkraut Salad Recipe

ByClara Bennett September 18, 2026September 18, 2026

Introduction

This tangy and crunchy sauerkraut salad brings together a lively mix of fresh vegetables and a sweet, tangy dressing. It’s a refreshing side dish that pairs perfectly with grilled meats or as a light appetizer. The combination of apple and sauerkraut offers a delightful balance of sweet and sour flavors.

A white round plate holds a mix of finely shredded pale yellow sauerkraut as the main layer, mixed with small bright orange carrot strips, diced red-skinned apple chunks, and scattered bright green celery pieces. Two silver forks rest on the top right side of the dish, one slightly over the other, touching the sauerkraut mix. The plate is set on a white marbled surface. The textures show a combination of soft and crunchy ingredients with a fresh look. 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 to remove excess liquid. In a large bowl, combine the sauerkraut, finely chopped sweet onion, chopped celery, chopped green bell pepper, shredded carrot, and diced apple.
Step 2: In a small saucepan over low heat, mix together white sugar, vegetable oil, apple cider vinegar, kosher salt, and black pepper. Stir gently until the sugar completely dissolves. Remove from heat and allow the dressing to cool slightly.
Step 3: Pour the cooled dressing over the vegetable and sauerkraut mixture. Stir thoroughly to coat everything evenly.
Step 4: Cover the bowl and refrigerate for at least 6 hours. This marinating time lets the flavors meld beautifully for the best taste.

Tips & Variations

For added crunch, sprinkle toasted sunflower seeds or chopped nuts on top before serving.
Swap the apple for a pear for a different sweetness profile.
If you prefer a less sweet salad, reduce the sugar slightly or adjust to taste.

Storage

Store the sauerkraut salad in an airtight container in the refrigerator. It will keep well for up to 4 days. The flavors continue to develop over time, making leftovers even tastier. When serving leftovers, give the salad a good stir; it’s best enjoyed chilled and does not require reheating.

How to Serve

A close-up view of a white bowl filled with sauerkraut mixed with small pieces of green bell pepper, thin orange carrot strips, and small apple chunks, showing a mix of pale yellow, green, orange, and red colors. A pair of metal tongs lifts a portion of the sauerkraut mixture, creating a vertical stretch of the shredded cabbage and vegetables with visible textures of soft and moist strands on top of the main pile in the bowl. In the background, there is a wooden cutting board with bright green celery slices and another bowl of the same sauerkraut mix, all placed on a white marbled surface with a beige cloth nearby. 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?

Fresh cabbage will give a different flavor and texture since sauerkraut is fermented and tangy. If you want a similar tang, consider adding a splash of vinegar to fresh cabbage, but the traditional taste comes from sauerkraut.

Is this salad gluten-free?

Yes, this sauerkraut salad is naturally gluten-free, but always check that your sauerkraut brand does not contain any additives with gluten to be certain.