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Sauerkraut Salad – Recipe

Saur Kraut saladAmericans enjoy sauerkraut on their hot dogs, but there are many different ways to use this pickled veggie in salads, cooking, and even in baking.

Sauerkraut makes a great filling for Varenyky (Perogie), a tangy tasting soup, Kapusnyak, or as a filling for yeast raised, baked  pastry, Kapusnyachky.

Today I will post my favorite recipe for Sauerkraut Salad, which I like to make during the summer months to pair it with grilled meats.  However, it is perfectly fine to be served any time of the year, and for any occasion.

Sauerkraut Salad – Recipe

Sauerkraut Salad – Recipe


  • 2 lbs of sauerkraut (I prefer it packaged in a plastic bag, rather than canned)
  • 2 medium carrots, shredded on a large eye shredder
  • 1 medium onion, chopped
  • 2 Tbs of fresh dill, chopped
  • 2 Tbs. olive oil, or canola oil
  • Salt and Black Pepper to taste


  1. Place the sauerkraut in a colander, and slightly rise it under running water, if you do not like your salad very tart.
  2. Let the water drip off, then squeeze it out dry.
  3. Remove onto a chopping board, and chop through once.
  4. Place the sauerkraut in a medium mixing bowl.
  5. Mix in the shredded carrots, chopped onion, and dill.
  6. Mix in oil.
  7. Add salt and pepper to taste, and mix well.
  8. Ready to serve, or cover and chill for later use.
  9. Enjoy.


This salad still tastes great even a week later, if tightly covered and refrigerated.

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