Old Fashion Sauerkraut Salad Recipe for a Fresh Side Dish

Posted on June 24, 2026

by: James-Carter

Old Fashion Sauerkraut Salad served in a bowl with fresh herbs

I make this Old Fashion Sauerkraut Salad when I’m looking for a quick and refreshing side dish that pairs perfectly with grilled meats or sandwiches. The key to this recipe is draining the sauerkraut well to avoid a soggy texture, which makes for a crisp and vibrant salad. This dish often shows up on our dinner table during summer cookouts, offering a tangy contrast to richer foods. For a fun twist, consider adding chopped bell peppers or cucumbers for extra crunch.

Why This Sauerkraut Salad Works

Properly draining the juices from the sauerkraut is crucial; skipping this step can lead to a salad that’s too watery and unappetizing. Using good-quality olive oil enhances the flavor, while fresh vegetables lend color and texture, making the salad visually appealing and crunchy. The finished salad should be bright and inviting, with each bite offering a balance of tangy, sweet, and savory notes.

Ingredients

32 oz jar of sauerkraut, drained
3 tablespoons of good olive oil
1 medium-sized onion (white or red), chopped fine
1 medium-sized carrot, peeled and grated
Half an apple, chopped
1 teaspoon of granulated sugar
Salt and pepper to taste
Parsley or dill for garnish

This combination of ingredients creates a refreshing salad that’s both satisfying and zesty.

How To Make It

Drain the juices from the sauerkraut, ensuring it’s not too wet.
Chop the onion finely and peel and grate the carrot.
In a large bowl, combine the sauerkraut, onion, carrot, and chopped apple.
Add 3 tablespoons of olive oil and mix gently to combine all ingredients while maintaining some texture.
Sprinkle in the granulated sugar, salt, and pepper, adjusting to taste.
Garnish with parsley or dill and serve cold.

The tangy sauerkraut, combined with the sweet apple and savory onions, results in a delightful medley.

Quick Substitutions

Olive oil → Canola oil: Will provide a milder oil flavor without losing the salad’s freshness.
Apple → Pineapple: Adds a tropical twist with extra sweetness.
Onion → Green onion: Gives a milder taste while still adding crunch.
Carrot → Celery: Provides a crunchier texture and a little less sweetness.
Parsley → Chives: Offers a different herbaceous note without overpowering the other flavors.

These substitutions allow for experimentation while keeping the essence of the salad intact.

Tips Before You Start

Be sure to drain the sauerkraut thoroughly to prevent the salad from becoming soggy. A quick rinse can also help reduce the saltiness if that’s a concern. Freshness is key; using a firm apple adds the right amount of crunch and sweetness to complement the tangy sauerkraut. When I first made this dish, I learned that letting it sit for a short while before serving helps the flavors meld beautifully, providing a more harmonious taste.

Common Mistakes to Avoid

Not draining the sauerkraut enough: This leads to a watery salad. Ensure you squeeze out excess liquid if needed.
Using old ingredients: Stale or limp vegetables will detract from the dish’s freshness. Always use crisp, vibrant vegetables for the best results.
Skipping the sugar: It may seem minor, but the sugar balances the acidity of the sauerkraut. Don’t skip it if you want a rounded flavor.

Avoiding these common pitfalls will ensure your salad is at its best.

Nutrition At A Glance

Serving size: 1 cup
Calories: 150
Protein: 3g
Carbohydrates: 8g
Fat: 12g
Fiber: 2g

This salad is not only flavorful but also contributes some nutritional benefits as part of a balanced diet.

Serving Ideas

Grilled sausages: The tanginess cuts through the richness and enhances the meal.
Roasted chicken: This salad pairs well, adding a refreshing contrast to the savory chicken.
Sandwich spreads: Use it as a topping for sandwiches for added texture and flavor.
Pork dishes: Traditionally, sauerkraut is served with pork, making this a classic pairing.

These accompaniments elevate the dish’s appeal at any meal.

Storage and Reheating

Fridge time: Store in an airtight container for up to 4 days.
Freezing: Not recommended for this salad, as it changes the texture.
Reheating: If you do need to serve it warm, gently warm it on the stove over low heat for no more than a few minutes, adding a splash of water to keep it moist.

The salad’s texture is best enjoyed fresh, and it is known to taste even better the next day, as the flavors develop further.

Leftover Ideas

You can use the leftover salad as a vibrant filling in wraps or as a topping for tacos. Combining it with grilled meats for a quick lunch is also a great option. Additionally, consider mixing it into a pasta salad for an interesting fusion.

This Old Fashion Sauerkraut Salad is not just a dish but a simple solution that brightens up many meals, giving a refreshing touch to various fare. If you’re looking for a variation, consider including finely diced bell peppers for added crunch and color. This comforting yet simple side ensures a unique addition to any meal; making this salad soon can enhance your dining experience.

For similar refreshing ideas, explore this Southwest Chickpea Black Bean Salad, perfect for those warm evenings.