|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 5g||16%|
|*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.|
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
Make the Salad
In a large nonreactive bowl or plastic container with a lid, mix with sauerkraut, bell pepper, onion, celery, and pimiento.
Refrigerate until ready to dress the salad.
Make the Dressing
In a separate small nonreactive bowl or plastic container, combine sugar, vinegar, water, and oil, mixing well.
Toss with sauerkraut mixture until thoroughly combined. Cover and allow to marinate in the refrigerator overnight.
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.
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.
- German Sauerkraut Made in a Mason Jar Recipe: This easy, small-batch method of making sauerkraut in a Mason jar takes about three weeks to be at its salty-tart best.
- Croatian Soured Cabbage Heads Recipe: In this kiseli kupus recipe, whole heads of cabbage are soured in huge crocks or barrels for about 40 days. The leaves from these soured cabbages are often used to make sarma or cabbage rolls.