Brick Haus Sauerkraut Salad Recipe

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Sauerkraut is one of my favorite ingredients to work with. It is so rich and tangy that this salad is irresistible.—Florence Schuerer, Amana, Iowa
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings


  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 jar (32 ounces) sauerkraut, rinsed and drained
  • 1 cup chopped celery
  • 1 medium green or sweet red pepper, chopped
  • 1/2 cup chopped onion

Nutritional Facts

3/4 cup: 249 calories, 14g fat (2g saturated fat), 0 cholesterol, 763mg sodium, 32g carbohydrate (26g sugars, 4g fiber), 1g protein.


  1. In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight. Yield: 6-8 servings.
Originally published as Brick Haus Sauerkraut Salad in Taste of Home October/November 1993, p51

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DeboraLZ User ID: 7556927 230730
Reviewed Aug. 4, 2015

"This is one of my favorite salads, especially to take camping or to send with my husband on his hunting trips. I wouldn't change anything about the recipe."

sjweber User ID: 126280 5241
Reviewed Jun. 25, 2014

"I got to travel to the Amana colonies and eat at the Brick Haus a couple times while going to college in Ames. I loved eating the original there, and I'm so glad you shared the recipe. I too have been making it for years."

kaylee47 User ID: 877664 6081
Reviewed Jun. 13, 2013

"Hi Florence;I have been making this salad for years and everyone loves it..It reminds of the triple bean salad..Thank you for sharing.."

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