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Oma's Sauerkraut Salad
➤ by Oma Gerhild Fulson
Make this sauerkraut salad as one of many delicious German side dishes. This is great for a buffet, picnic, or an Oktoberfest-style party. It's absolutely as wunderbar! And guess what? Even your vegan friends will love you for it!
Sauerkraut is considered to be one of those foods that boosts the immune system. Eaten raw, as in this salad, is a great addition to almost any diet.
One of the most delicious of German sauerkraut recipes is the above salad. With peppers, celery, carrots, and onions, it's one of my favorites.
German salads range from the vinegary ones to the creamy ones. This one is vinegary offset with a touch of sweetness. Traditionally, green peppers are used. Sometimes I use red peppers for that extra touch of color.
As with most salads, quantities are just approximate. Add extra or less of what you like.
Oma's says:
I have to admit that this recipe is one I didn't learn from my Mutti. At home, we only ate sauerkraut that was cooked. And, I really love it that way.
Using it in a salad is new to me. But, it's so good this way. And, I love the fact that it's so healthy when eaten raw.
Grab your copy of my own German Summer Salads e-Cookbook in English. I know you'll LOVE it, too!
Sharing these salad recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
Sauerkraut is so full of vitamins and minerals as well as phytochemicals that are formed during the fermentation process.
This lovely fermented cabbage is also considered on food that helps fight weight gain, so it fits great in a diet regime.
Ready to make this sauerkraut salad?
Oma's Sauerkraut Salad
Make this sauerkraut salad, Sauerkrautsalat, as one of many delicious German side dishes. This is great for a buffet, picnic, or an Oktoberfest-style party.
It's absolutely as wunderbar! And guess what? Even your vegan friends will love you for it!
Prep Time
20 minutes |
Standing Time
2 - 3 hours |
Total Time3+ hours |
Servings:
Makes 4 - 6 servings
Ingredients:
- 1 large can (2 - 3 cups) sauerkraut
- ½ cup granulated sugar
- ¼ cup olive oil
- 1 red pepper, diced
- 1 large carrot, coarsely grated
- 2 stalks celery, diced
- ½ onion, diced
- salt and freshly ground pepper
Instructions:
- Drain sauerkraut in a sieve over a bowl. Measure ½ cup of liquid and reserve.
- Put the drained sauerkraut into a large bowl. Mix in sugar.
- Let sit about 15 minutes. Add ½ cup reserved sauerkraut liquid and oil.
- Add remaining ingredients.
- Season with freshly ground pepper and salt if required.
- Let stand in fridge for several hours, if possible, before serving.
Notes/Hints:
- As with most salads, quantities are just approximate. Add extra or less of what you like.
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
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Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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German Sauerkraut Salad Recipe made Just like Oma
By Oma Gerhild Fulson
Here's a sauerkraut salad that is so easy and delicious. It's great for a summer BBQ as well as absolutely delicious with Oktoberfest style pork hocks. Delicious, Healthy. Quick. WUNDERBAR!
Ingredients: sauerkraut, carrots, celery, peppers,
For the full recipe, scroll up ...
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Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook, German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
➤ Mary Marshall, Cooking with Mary and Friends and Food Columnist with Camden Living Magazine
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