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Sauerkraut Slaw

This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. "It's often served at barbecues and picnics," notes Frances Campbell of Austin, Texas.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings


  • 2 cans (14 ounces each) sauerkraut, rinsed and drained
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 medium green pepper, chopped
  • 1/2 cup julienned carrot
  • 1-1/2 cups sugar
  • 1/3 cup cider vinegar


  • In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts
1 each: 235 calories, 0 fat (0 saturated fat), 0 cholesterol, 479mg sodium, 59g carbohydrate (52g sugars, 4g fiber), 2g protein.

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Average Rating:
  • Barb177
    Feb 20, 2014

    Wonderful, even better than coleslaw ans healthier! I just made the recipe ad love it even before waiting for it to marinade. BUT I thought the amount of sugar was way too much and tried 1/3 the amount called for and it was good. It has a mild sweet sour taste with a good crunch It's so quick and easy to make. I also fond that using a slicer/julienne slicer from WalMart (under $!10) to work wonderfully fast. Definitely a recipe I will take to church potluck meals. p.s. Also warmed vinegar to dissolve sugar.

  • katlaydee3
    May 5, 2013

    This was a delicious salad that I served with a Bratwurst stew for a family dinner.

  • StellaB57
    May 20, 2011

    We loved the crunch of this salad, as well as the flavor. Very easy to put together, except for the vinegar/sugar which I finally had to warm to get to dissolve. Next time I will try reducing the sugar to 1 cup.