Sauerkraut Apple Salad Recipe

4.5 1 2
Sauerkraut Apple Salad Recipe
Sauerkraut Apple Salad Recipe photo by Taste of Home
Publisher Photo

Sauerkraut Apple Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
Guests say this salad is crisp, delicious, different and surprising! That's because of the unusual combination of ingredients, including sauerkraut, apple, onion and dill pickles. See if you agree. -Debbie Terenzini, Lusby, Maryland
Recommended: 30 Fall Harvest Salads
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 1 medium tart apple, peeled and chopped
  • 1 small onion, chopped
  • 3/4 cup chopped dill pickle
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1 tablespoon dill weed
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 cup vegetable oil

Directions

In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Sauerkraut Apple Salad in Taste of Home August/September 1999, p31

Nutritional Facts

3/4 cup: 102 calories, 7g fat (1g saturated fat), 0 cholesterol, 1101mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 1g protein.

  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 1 medium tart apple, peeled and chopped
  • 1 small onion, chopped
  • 3/4 cup chopped dill pickle
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1 tablespoon dill weed
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  1. In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Sauerkraut Apple Salad in Taste of Home August/September 1999, p31

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delowenstein User ID: 3766053 252081
Reviewed Aug. 1, 2016

"I really liked this recipe! I did scale back on the ingredients used: I used a 15-oz. can sauerkraut, 1 medium Granny Smith apple, chopped, 3/4 cup sweet and tangy pickle relish. I'd omitted basil and parsley flakes and substituted Italian seasoning-1-1/2 tsp. I'd used at least 1/3 cup vegetable oil. This was a unique salad recipe! Thank you for sharing! delowenstein"

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