Serbian Sweet Sauerkraut Salad With Oil

Sauerkraut Salad With Oil

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Prep: 20 mins
Cook: 0 mins
Refrigerate: 9 hrs
Total: 9 hrs 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
267 Calories
9g Fat
46g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 267
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 778mg 34%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 16%
Protein 2g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Serbian sweet sauerkraut salad features diced bell peppers, onion, and celery and is dressed in a neutral oil like canola or vegetable.

Compare this with an oil-free sauerkraut salad recipe. To reduce some of the tartness, you can drain the kraut and rinse it, if you desire, and then squeeze it dry.

This is best if made the day before and has a refrigerated shelf life of about 2 weeks. It's perfect for picnics and cookouts because mayonnaise, a portion of food with the potential of becoming hazardous when not refrigerated, isn't used. ​


  • For the Salad:
  • 1 quart (2 pounds) sauerkraut, drained (and rinsed, if desired) and squeezed dry
  • 1 large chopped green or red or yellow or orange bell pepper
  • 1/2 medium chopped onion
  • 4 ribs chopped celery
  • 1 tablespoon chopped pimiento
  • For the Dressing:
  • 1 1/2 cups sugar or to taste
  • 1/4 cup vinegar
  • 1/3 cup water
  • 1/3 cup neutral oil like canola or vegetable

Steps to Make It

Make the Salad

  1. In a large nonreactive bowl or plastic container with a lid, mix with sauerkraut, bell pepper, onion, celery, and pimiento.

  2. Refrigerate until ready to dress the salad.

Make the Dressing

  1. In a separate small nonreactive bowl or plastic container, combine sugar, vinegar, water, and oil, mixing well.

  2. Toss with sauerkraut mixture until thoroughly combined. Cover and allow to marinate in the refrigerator overnight.

  3. When ready to serve, remove as much of the marinating liquid as possible by using a slotted spoon to transfer the salad from the storage container to a serving bowl. Keeps refrigerated for up to 2 weeks.

Homemade Sauerkraut

Making sauerkraut from scratch isn't as difficult as you might think. Probably the hardest part is shredding the cabbage and, with today's tools, that's not hard at all.