Sauerkraut Salad

Preparation info

  • Difficulty


  • Makes


    servings (about ½ c. each)

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Ideal salad to tote to picnics—sauerkraut pickles the other vegetables and insures good keeping for hours


  • 2 c. sauerkraut (1 lb. can)
  • ½ c. sugar
  • ½ c. thinly sliced celery
  • ½ c. thin strips green pepper
  • ½ c. shredded carrot
  • ¼ c. chopped onion


  • Cut sauerkraut strands in shorter pieces with scissors. Stir in sugar and let stand 30 minutes.
  • Add remaining ingredients. Cover bowl tightly and chill in refrigerator at least 12 hours. Serve on lettuce if you wish.