Go Back
+ servings
Side dish of sauerkraut salad wrapped in red plaid napkin

Classic Sauerkraut Salad

Sweet and tangy sauerkraut mixed with chopped vegetables and coated with a salad dressing makes a cold side dish or easy topping for brats and sausages.
Course Side Dish
Cuisine American
Keyword Sauerkraut Salad
Prep Time 15 minutes
Chill 4 hours
Total Time 4 hours 15 minutes
Servings 12 servings
Calories 138kcal
Author Jennifer @ Plowing Through Life


  • Mixing Bowls
  • Liquid Measuring Cup
  • Wooden Spoon


  • 32 ounces Sauerkraut
  • 1 cup celery diced
  • 1/2 cup onion chopped
  • 1/2 cup green pepper chopped


  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup vinegar


  • Rince and drain sauerkraut and squeeze out excess moisture.
  • In a large bowl combine sauerkraut, celery, onion and green pepper.
  • In a small bowl whisk together sugar, oil and vinegar; mix well. Add to sauerkraut mixture.
  • Cover and marinate in the refrigerator at least 4 hours or overnight before serving.


  • Use a strainer to rinse sauerkraut and then use hands to squeeze excess moisture off of sauerkraut. This allows the salad dressing flavors to better soak in.
  • Green bell pepper can be substituted for red, orange or yellow bell pepper which will also make the salad more colorful and a bit sweeter.
  • Your favorite flavor of onion may be used in this salad.
  • Feel free to add in carrots, apples, broccoli, cauliflower, cucumbers or the veggie of your choice.


Calories: 138kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 507mg | Potassium: 171mg | Fiber: 3g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg