Sandra’s Sauerkraut Salad

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  • By: by Sandra Phinney
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Sandra’s Sauerkraut Salad


  • 4 cups (1 L) fresh sauerkraut, drained
  • 2 stalks celery, chopped
  • 1 sweet red pepper (or green), chopped
  • 1 red onion, chopped
  • ½ cup (125 mL) sugar
  • ½ cup (125 mL) cider vinegar


Dissolve sugar in vinegar, mix well with vegetables, then refrigerate. This recipe is great to take camping, on picnics, hikes, or to pot lucks. Keeps well for a few days.

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