German Sauerkraut Salad (Sauerkrautsalat) Recipe
A light, crunchy sauerkraut salad that in Germany is often served with roasted meats or sausages. The flavor is fresher and more herb-forward than classic braised cabbage, and the addition of apple and carrot softens the sourness. It’s a great way to use sauerkraut for something other than bigos or fried cabbage.
This salad combines the tang of sauerkraut with the sweetness of apple and carrot, creating a refreshing, crunchy side that’s lighter than traditional cooked cabbage dishes. It’s quick to make, keeps well in the fridge and pairs with many hearty mains.
Chef's tips
Adjust the sourness by rinsing the sauerkraut more or less, and by tweaking the amount of sugar and vinegar. If your sauerkraut is very salty, be careful when adding extra salt at the end.
How to serve
Serve slightly chilled or at cool room temperature. It’s perfect next to roast pork, grilled sausages, schnitzel or simple pan-fried cutlets. For a lighter meal, serve it with boiled potatoes and a fried or poached egg.
Ingredients
- sauerkraut - 400 g
- apple - 1 piece
- carrot - 1 piece
- onion - 0.5 piece
- vegetable oil - 3 tablespoons
- vinegar - 1 tablespoon
- sugar - 1 teaspoon
- caraway seeds - 0.5 teaspoons
- parsley, finely chopped - 2 tablespoons
- salt
- black pepper
Preparation
- If the sauerkraut is very sour, briefly rinse it under running water and squeeze it well in your hands. Then chop it with a knife into shorter pieces so the salad is easier to eat.
- Wash the apple, remove the core and grate it on a coarse grater. Peel the carrot and also grate it on the coarse side.
- Peel the onion and slice it very thinly into half-moons or dice it finely.
- In a large bowl, mix the oil, vinegar, sugar and caraway seeds. Stir until the sugar dissolves.
- Add the sauerkraut, apple, carrot and onion to the bowl. Mix thoroughly with your hands or a spoon, gently squeezing so the ingredients combine.
- Season the salad with salt and pepper to taste. Finally, add the chopped parsley and mix again.
- Let the salad rest for at least 15–20 minutes at room temperature or in the fridge so the flavors meld together.
Storage
Keep any leftovers covered in the fridge and stir before serving again. The salad often tastes even better the next day as the flavors develop.
