How To Make Sauerkraut Salad
Perfect for picnics, this probiotic-rich sauerkraut salad brings a tangy side, made of cider, salad oil, and celery, for a dish that’s good for your tummy.
Preparation: 15 minutes
Cooking:
Chill Time: 1 day
Total: 1 day 15 minutes
Serves:
Ingredients
- 1lbsauerkraut,(1 can) drained but not rinsed
- 1cupcelery,chopped fine
- ½cupgreen pepper,chopped fine
- 2tbsponion,chopped fine
- ½tspsalt
- ½tsppepper
- ¾cupsugar
- ⅓cupsalad oil
- ⅓cupcider,or white vinegar
Instructions
-
Mix chopped vegetables with sauerkraut.
-
Heat sugar, oil, vinegar, salt, and pepper over low heat just until sugar dissolves.
-
Cool and pour over vegetables.
-
Chill overnight.
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Serve and enjoy.
Nutrition
- Calories: 231.63kcal
- Fat: 12.30g
- Saturated Fat: 0.94g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.68g
- Polyunsaturated Fat: 3.49g
- Carbohydrates: 31.33g
- Fiber: 2.82g
- Sugar: 28.29g
- Protein: 0.99g
- Sodium: 514.53mg
- Calcium: 33.84mg
- Potassium: 216.51mg
- Iron: 1.25mg
- Vitamin A: 6.76µg
- Vitamin C: 21.99mg
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