The kitchen smelled like vinegar and warm onions the first time I really learned to make Old Fashion Sauerkraut Salad for a busy weeknight in Oregon, with rain tapping the windows and two small hands reaching for my apron. My kids were arguing about homework at the table, the dog nudged my knee, and I wanted something quick, bright, and honest that would stretch to feed everyone. If you like simple family recipes that hold up to mess and time, you might also enjoy my takes on other old favorites like my Crispy Ricotta Chips, which I make when there is a slow weekend and a sweet tooth to soothe.
Old Fashion Sauerkraut Salad
Ingredients
Method
- Drain the juices from the sauerkraut by pouring it into a colander and pressing gently to remove excess liquid.
- Finely chop the onion and half an apple, and peel and grate the carrot. Work over the bowl to catch stray shreds.
- Drizzle the olive oil over the drained sauerkraut and stir it in until everything looks glossy.
- Sprinkle in the granulated sugar, salt, and pepper. Toss in the chopped apple, grated carrot, and parsley or dill.
- Refrigerate the salad for at least 15 minutes before serving. Serve cold as a side dish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Old Fashion Sauerkraut Salad Became a Staple in Our House
This salad found its way into our weekly rotation because it was fast, cheap, and the kind of thing my kids would eat without fuss when school was busy. I started making it on nights when I had one eye on dinner and the other on backpacks and permission slips. It cleaned out the crisper drawer, used a jar from the pantry, and still tasted like I had put thought into the meal.
It matters because it balances sharp and sweet in a way that feels comforting. The sauerkraut brings tang and a little bite. The apple and carrot bring sweetness and crunch. The dressing is plain but honest. Together, it makes a side that feels like it has roots in our family table and not in a food trend.
This recipe also fits our family rhythms. I do not have extra hours for long prep. I need something that tolerates the interruptions of real life. This salad sits in the fridge and actually improves after a few hours. That makes it perfect for making while someone finishes homework or while I pack lunches the next morning.
The first time it really worked was a cold evening when the kids wanted grilled cheese and I wanted something to balance the richness. I drained the jar, chopped what I had, and stirred it all together. It went from pantry to table in twenty minutes and everyone came back for seconds. That is when a recipe stops being a nice idea and becomes a go-to.
How to Make Old Fashion Sauerkraut Salad
“This is the part where the kitchen starts to smell like dinner is really happening.”
Start by opening the jar and setting it on the counter so the room fills with that familiar tang. The smell can be strong at first, but it mellows once everything meets the apple and the oil. Chop the onion fine enough that the kids do not notice big pieces. Grate the carrot so it mixes in and adds color.
You will find the whole process moves in a rhythm. Drain, chop, toss, and then wait a little while as flavors settle. The salad does not hide; it announces itself with brightness. It sits calmly in a bowl and lets the sharpness and sweetness talk to each other while you finish making sandwiches or call someone to come to the table.
When you mix the ingredients, do not try to dress it like a frilly restaurant salad. Use the oil to weld flavors together, not to drown them. Taste as you go. Add salt and pepper carefully because the sauerkraut already brings salt. If you are distracted halfway through, that is fine. The salad forgives a lot.
Ingredients You’ll Need
jar of sauerkraut. 32oz
3 tablespoons of good olive oil
1 medium size onion (white or red ) chopped fine
1 medium size carrot peeled and grated
half apple chopped
1 teaspoon of granulated sugar
salt and pepper
parsley or dill
I list these plain because that is how you will shop or grab them from the fridge. The jar of sauerkraut is the backbone. The oil keeps things smooth. The onion and carrot add texture. The apple adds a bright note that makes the salad sing.
A few practical notes. Use a firmer apple so it stays crunchy after sitting. This stretches the dish when you add carrots and apple, and it helps picky eaters accept the sauerkraut because the bite is softened. Parsley or dill gives a fresh top note without costing much or needing fancy tools.
If you are curious about pairing salads and want more color on the table, a cold vegetable side like a beet and quinoa salad can sit nearby for a more festive meal. The warm and earthy note of a roasted vegetable salad plays well with the sharpness of this sauerkraut salad, and you can make both parts while dinner is simple and direct. Try a beet and quinoa salad when you want something extra for guests.
Step-by-Step Directions
Drain juices from sauerkraut.
Open the jar and pour the sauerkraut into a colander. Press gently with a spoon to remove excess liquid. Let it sit a few minutes so the salad does not get watery.Chop all vegetables.
Finely chop the onion and half apple, and peel and grate the carrot. Keep the pieces small so the flavors blend and no one finds a big chunk they dislike. Work over the bowl to catch stray shreds.add 3 tablespoons to your sauerkratut.
Drizzle the olive oil over the drained kraut and stir it in so everything looks glossy. The oil tames the vinegar edge and helps the sugar and herbs spread. The salad will begin to look more like a finished dish at this point.Mix all ingredients together.
Sprinkle in the granulated sugar, salt, and pepper. Toss in the chopped apple, grated carrot, and parsley or dill. Stir until the salad looks evenly mixed and the colors are bright. Taste and adjust a little more salt or pepper if needed.Serve cold.
Put the salad in the fridge for at least fifteen minutes if you have time. It tastes best cold and keeps the apple crisp. Bring it to the table from the fridge and serve as a side for simple meals.
Serving Old Fashion Sauerkraut Salad in Real Life
We eat this while homework is still spread out across the table or while one kid finishes a bath. It sits in a bowl where everyone can help themselves and it does not need much attention. I place it next to simple mains like grilled sausages, pan-fried fish, or a roast chicken.
For a weeknight, I might set it on a tray with bread and cheese. For a weekend meal, I spoon it next to slow-cooked dishes and let it cut through richer flavors. Kids often like it when I chop the apple extra small and call it a sweet surprise. It is not fancy, but it is honest and the textures make people come back for another forkful.
On busy nights, I put it in a shallow bowl and let everyone dip from it. On quieter afternoons, I plate it in small dishes for each person to make the table feel a little more put together. Either way, it holds up to being nudged, shared, and rebalanced with another squeeze of lemon or a pinch more sugar.
Storing Old Fashion Sauerkraut Salad for Busy Days
Store the salad in an airtight container in the fridge. It keeps for up to three days, and I have found that the second day is when the flavors settle into a friendly rhythm. The apple softens a bit, and the tang of the kraut mellows. This makes it great for packing in lunches or for saving a side when dinner runs late.
If you expect to eat leftovers over several days, keep the apple and carrot in slightly larger pieces so they do not turn to mush. You can also leave out the apple and add it right before serving if you want the crunch to last longer. Warm leftovers are not ideal. This salad is best cold or at room temperature.
For quick reheats, take the salad out and let it sit on the counter for fifteen minutes so it is not ice cold. A tiny drizzle of oil or a squeeze of lemon can freshen it before serving. If you store it properly, it will be a reliable side when you need a last-minute plate to fill out a meal.
Clara’s Kitchen Notes
Chop small, not tiny. Small pieces mean we all eat it willingly, but tiny pieces hide under forks and never get noticed. I aim for bite-sized chunks so the apple and onion are small but present.
Taste the sauerkraut first. Some jars are saltier or more vinegary than others. If yours is very sharp, rinse it briefly and drain well before you use it. That gives you a more balanced base.
Sugar is optional and not a cheat. A teaspoon of granulated sugar brings roundness, especially for little mouths. Add it slowly and taste. It softens the edges without making the salad sweet.
Use what you have. If you have a green onion instead of a white onion, use it. If you prefer lemon to oil sometimes, a splash will brighten the dish. The recipe is forgiving because it is simple.
Cleanup trick. If you grate the carrot into a bowl that will hold everything, you can save time. Grate into the salad bowl and then add the chopped onion and apple. It keeps the counters neater and shortens the time from prep to table.
Family Variations on Old Fashion Sauerkraut Salad
We keep a few versions on hand depending on what is in the house and how fussy the kids are. In late summer, I add chopped fresh tomatoes for a juicy lift. In winter, a little extra carrot and some apple make it heartier.
If someone is sensitive to onion, I swap in a few chives or just a pinch of dried onion powder. For a heartier side that can double as a lunch, I stir in a can of rinsed white beans. That turns it into a protein-rich bowl that works with leftovers.
When guests come and I want a bit more color, I add small cubes of roasted beet or a handful of torn kale. These additions change the mood of the salad without changing the core. The sauerkraut still leads, and the other parts follow in support.
If you want a kid-friendly version, cut the apple very small and skip the fresh herbs. The flavor becomes familiar and easier to accept. For grown-up plates, add extra parsley or dill and a pinch of crushed red pepper for a little fire.
FAQs About Old Fashion Sauerkraut Salad
Can I make Old Fashion Sauerkraut Salad ahead of time?
Yes, you can. Old Fashion Sauerkraut Salad actually tastes better after the flavors sit together for a few hours. You can make Old Fashion Sauerkraut Salad in the morning for dinner if you like. Keep it covered in the fridge and give it a quick stir before serving.
What if my sauerkraut is very sour in Old Fashion Sauerkraut Salad?
Taste it first. If the sauerkraut is strong, rinse it briefly under cold water in a colander and let it drain well before adding it to your Old Fashion Sauerkraut Salad. That takes the sharp edge off while keeping some of the tang. Adjust the salt after rinsing, since you may lose a bit of the original seasoning.
Can I skip the sugar in Old Fashion Sauerkraut Salad?
Yes. The sugar softens the sharpness and makes Old Fashion Sauerkraut Salad a little friendlier for some kids, but it is not essential. You can replace it with a small squeeze of honey or simply leave it out entirely.
How long will Old Fashion Sauerkraut Salad leftovers last?
Stored in an airtight container in the refrigerator, Old Fashion Sauerkraut Salad will last about three days. The flavor becomes milder and more blended over time. If the apple gets too soft for your liking, simply add a freshly chopped apple before serving to bring back that crisp crunch.
Is there a good protein to serve with Old Fashion Sauerkraut Salad?
Yes. Old Fashion Sauerkraut Salad pairs beautifully with simple proteins like grilled sausages, baked fish, or roasted chicken. The bright acidity cuts through richer foods and refreshes the palate, making it a balanced and satisfying addition to hearty meals.
A Final Thought
Before you go, here are a few cozy favorites you’ll love exploring next. Each one brings something special to your table, whether you’re in the mood for fermented goodness, savory comfort, or a bright brunch treat.
Add a tangy, probiotic-rich boost to your meals with my step-by-step guide to Homemade Sauerkraut. It’s simpler than you think and incredibly rewarding to make from scratch.
Looking for something hearty and crispy? These golden Fuczki (Sauerkraut Pancakes) are packed with flavor and make the perfect savory comfort dish.
For a lighter, sunshine-filled brunch option, my fluffy Lemon Ricotta Cheese Pancakes are tender, bright, and irresistible with fresh berries and maple syrup.
And when you’re craving something savory, cheesy, and satisfying, try these protein-packed Spinach and Ricotta Mozzarella Crisps—perfect as a snack, appetizer, or light meal.
You can also find me sharing everyday baking moments, family favorites, and quiet kitchen rituals over on Pinterest and Facebook, where I love connecting with fellow home bakers.
