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Brick Haus Sauerkraut Salad

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


  • 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


  • In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight.

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  • DeboraLZ
    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
    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
    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..

  • debbiezalaznik
    Oct 17, 2012

    No comment left

  • milergal
    Jul 2, 2006

    No comment left