Sauerkraut Salad
This is the kind of dish people make by eye rather than by recipe, yet a few details decide everything. Don’t rinse the sauerkraut, just squeeze it — the brine is where the flavour lives. Use red onion, which is sweeter. And the sugar isn’t for sweetness but to take the edge off the acidity; half a teaspoon is enough.
- Prep
- 15 min
- Rest
- 15 min
- Total
- 30 min
- Servings
- 4
- Level
- Easy
- Per serving
- 130 kcal
Ingredients
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What to use instead
Unrefined sunflower oil carries the flavour here, but olive oil works too.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Squeeze the cabbage
Squeeze the sauerkraut lightly by hand, but never rinse it — the water takes the acidity and the vitamin C with it.
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Step 2: Cut long strands
If the cabbage was cut long, chop it into 3–4 cm strands so the salad is easier to eat.
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Step 3: Slice the onion
Slice the onion into thin half-rings. For a milder salad, pour boiling water over it for a minute and drain.
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Step 4: Grate the carrot
Grate the carrot coarsely — it adds sweetness and colour without overwhelming the cabbage.
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Step 5: Dress
Combine everything in a bowl with the oil, sugar and pepper and mix thoroughly with your hands.
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Step 6: Let it stand
Leave the salad for 15 minutes at room temperature so the onion releases its juice and the sugar dissolves.
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Step 7: Serve
Scatter with chopped dill and serve with potatoes, porridge or just dark bread.
Tips & variations
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Tip
If the kraut is very sour, add another half teaspoon of sugar rather than water — water only makes it bland.
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Variation
A handful of cranberries or grated apple turns this into something festive.
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Swap
Unrefined sunflower oil carries the flavour here, but olive oil works too.
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Storage
Keeps 3 days in the fridge, softening a little each day.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 130 kcal | 520 kcal |
| Protein | 2 g | 8 g |
| Fat | 9 g | 36 g |
| Carbohydrates | 10 g | 40 g |
Approximate values calculated from standard ingredient data.
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