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

How to Make Sauer Kraut Salad


  • 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.

Printable Recipe Card

About Sauer Kraut Salad

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