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Homemade Sauerkraut Salad

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Ingredients
  Canned sauerkraut 28 Ounce (1 Can)
  Sugar 1⁄2 Cup (8 tbs)
  Celery 1 Cup (16 tbs), diced
  Green pepper 1 Cup (16 tbs), diced
  Onion 1⁄4 Cup (4 tbs), diced
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Celery seed 1 Teaspoon
  Pimiento 3 Tablespoon, diced
  Vinegar 3 Tablespoon
Directions

GETTING READY
1) In a colander, drain sauerkraut for 15 minutes.
2) Using scissors, cut into 1-inch pieces.

MAKING
3) In a large bowl, combine all ingredients.
4) Toss well.
5) Cover and store in refrigerator for a day.

SERVING
6) Use as a dip or condiment for the South-Asian preparations.

TIP
This salad can be stored for indefinite time period.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Korean
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Vinegar
Interest: 
Quick, Healthy
Cook Time: 
5 Minutes

Rate It

Your rating: None
4.26875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 639 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.55 g2.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5854.1 mg243.9%

Total Carbohydrates 156 g51.9%

Dietary Fiber 29.4 g117.7%

Sugars 122.5 g

Protein 11 g22.2%

Vitamin A 47.8% Vitamin C 455%

Calcium 40.4% Iron 86%

*Based on a 2000 Calorie diet

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Homemade Sauerkraut Salad Recipe