This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, Minnesota
Featured In: 30 Fall Harvest Salads
- 2/3 cup uncooked wild rice
- 2 cans (14 ounces each) sauerkraut, rinsed and well drained
- 1 medium apple, peeled and chopped
- 3/4 cup chopped celery
- 3/4 cup shredded carrot (about 1 large carrot)
- 1/2 cup finely chopped red onion
- 1/2 cup sugar
- 1/3 cup cider vinegar
- 3 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 3/4 cup chopped walnuts, toasted
- Cook wild rice according to package directions. Cool completely.
- In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.
- Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving. Yield: 8 servings.
Originally published as Northwoods Wild Rice Salad in Taste of Home November 2014, p50
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