Sauerkraut Salad

4.7
(118)
99 Reviews
8 Photos

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.

Submitted by Joan Long Dixon
Updated on July 14, 2022
8
8
8
8
Servings:
6
Yield:
6 cups
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 quart sauerkraut, drained

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 1 green bell pepper, chopped

  • 1 large carrots, chopped

  • 1 (4 ounce) jar diced pimento peppers, drained

  • 1 teaspoon mustard seed

  • 1 ½ cups white sugar

  • 1 cup vegetable oil

  • ½ cup cider vinegar

Directions

  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.

163 home cooks made it!

Nutrition Facts (per serving)

577 Calories
37g Fat
62g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 577
% Daily Value *
Total Fat 37g 48%
Saturated Fat 5g 24%
Sodium 1057mg 46%
Total Carbohydrate 62g 23%
Dietary Fiber 6g 21%
Total Sugars 55g
Protein 2g 5%
Vitamin C 57mg 64%
Calcium 69mg 5%
Iron 3mg 16%
Potassium 450mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.