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Sauerkraut Salad

chef.brandon's picture
Ingredients
  Sauerkraut 4 Cup (64 tbs) (1 Carton)
  Sugar 2 Cup (32 tbs)
  Cider vinegar 2⁄3 Cup (10.67 tbs)
  Celery 2 Cup (32 tbs), finely chopped
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Green pepper 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1. Drain sauerkraut, rinse with water and drain again.

MAKING
2. In a saucepan, mix sugar and vinegar and bring to a boil.
3. Let the mixture cool down.

FINALISING
4. In large bowl, place sauerkraut and add celery, onion and green pepper to it.
5. Pour the cooled vinegar mixture over the sauerkraut mixture and toss.
6. Place the bowl in the refrigerator for 24 hours; stirring occasionally.

SERVING
7. Serve chill.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
German
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Party, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Cabbage
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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