Sauer Kraut Salad

Vonda Huddleston


I first had this salad or a variation of it when my father was stationed with the Air Force at Rhein Main Air Base in the late 60's. We had a squadron picnic once a month from April through September. My mother got the recipe from one of the single men in Dad's squadron and started bringing it to all the picnics. I don't make it often, but when I do it goes really fast. This salad goes great with Brats or any grilled sausage as a side dish. It is also a great garnish with your favorite sausage or dog on a bun.

★★★★★ 1 vote
12-15 1/2 cup servings
35 Min
No-Cook or Other


1 32 oz jar(s)
sauer kraut drained, but not rinsed
1 medium
sweet green bell pepper chopped medium fine
small sweet red peppers, and 3 small yellow or orange peppers chopped medium fine
medium purple onion chopped medium fine
1/3 c
sugar or sugar subsitute
1 Tbsp
caraway seeds
1 tsp
each, ground coriander, garlic powder
salt and pepper to taste (optional)
1 Tbsp
vegatable oil
1 Tbsp
apple cider vinegar


1Drain sauer kraut, but do not rinse. Put in a large mixing bowl.
2Add peppers,onion,sugar,spices,oil and vinegar.
3Mix well. Refridgerate for at least 2 hours before serving. I usually make this a day a head of time when I am planning to take it to picnic. It tatstes really good after it has been marinating overnight. Be sure and mix well before serving.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: German