24 Flavorful Sauerkraut Recipes for Delicious Salads

Sauerkraut isn’t simply for sizzling canine anymore! This tangy, fermented cabbage is the key ingredient that may rework peculiar salads into extraordinary meals. Whether you’re craving one thing crunchy, creamy, or full of protein, these 24 flavorful recipes will present you the right way to incorporate sauerkraut into scrumptious, gut-friendly salads you’ll wish to make time and again. Get prepared to find your new favourite salad mixtures!

Tangy Apple and Sauerkraut Slaw

Zesty and surprising, this tangy slaw will utterly change how you consider coleslaw. You get the crisp sweetness of contemporary apples paired with that signature sauerkraut punch, all tied along with a creamy, vivid dressing. It’s the right aspect dish whenever you need one thing refreshing however with far more persona than your common salad.

Ingredients

• 4 cups of finely shredded inexperienced cabbage
• 1 cup of tangy, fermented sauerkraut, drained
• 2 crisp, candy honeycrisp apples, julienned
• 1/2 cup of wealthy mayonnaise
• 2 tablespoons of tangy Dijon mustard
• 1 tablespoon of uncooked honey
• 2 tablespoons of freshly squeezed lemon juice
• 1/2 teaspoon of finely floor black pepper
• 1/4 teaspoon of coarse sea salt

Instructions

1. Place 4 cups of finely shredded inexperienced cabbage in a big mixing bowl.
2. Add 1 cup of drained, tangy sauerkraut to the cabbage.
3. Core 2 crisp honeycrisp apples and minimize them into skinny matchsticks.
4. Immediately toss the julienned apples with 1 tablespoon of the freshly squeezed lemon juice to forestall browning.
5. Add the lemon-coated apples to the cabbage and sauerkraut combination.
6. In a separate small bowl, whisk collectively 1/2 cup of wealthy mayonnaise and a pair of tablespoons of tangy Dijon mustard till easy.
7. Drizzle in 1 tablespoon of uncooked honey whereas repeatedly whisking.
8. Add the remaining 1 tablespoon of freshly squeezed lemon juice to the dressing.
9. Sprinkle in 1/2 teaspoon of finely floor black pepper and 1/4 teaspoon of coarse sea salt.
10. Whisk the dressing vigorously for 30 seconds till totally emulsified and creamy.
11. Pour the dressing over the cabbage, sauerkraut, and apple combination.
12. Using tongs, totally toss all the pieces collectively till each strand is coated in dressing.
13. Cover the bowl with plastic wrap and refrigerate for at the very least Half-hour to permit flavors to meld.

The slaw turns into splendidly crisp-tender because it chills, with the apples sustaining their candy crunch in opposition to the tangy sauerkraut. Serve it alongside grilled bratwurst for a traditional pairing, or pile it on pulled pork sandwiches for an additional zing that cuts via the richness fantastically.

Smoked Salmon Sauerkraut Salad

Unbelievably scrumptious and full of taste, this smoked salmon sauerkraut salad is the right fast lunch or gentle dinner that comes collectively in minutes. You’ll love how the smoky salmon performs off the tangy sauerkraut, making a dish that’s each refreshing and satisfying. It’s a type of recipes you’ll end up making time and again whenever you need one thing healthy however stuffed with character.

Ingredients

• 8 ounces of cold-smoked salmon, flaked into bite-sized items
• 2 cups of tangy fermented sauerkraut, drained however not rinsed
• 1/2 cup of wealthy full-fat Greek yogurt
• 2 tablespoons of vivid lemon juice
• 1 tablespoon of additional virgin olive oil
• 1/4 cup of contemporary dill, finely chopped
• 1/4 cup of pink onion, thinly sliced
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon of freshly floor black pepper

Instructions

1. Place the tangy fermented sauerkraut in a colander and let it drain for 5 minutes to take away extra liquid, which prevents your salad from turning into watery.
2. In a big mixing bowl, mix the wealthy full-fat Greek yogurt, vivid lemon juice, additional virgin olive oil, Dijon mustard, and freshly floor black pepper.
3. Whisk the dressing components collectively vigorously for 30 seconds till utterly easy and properly mixed.
4. Add the drained tangy fermented sauerkraut to the dressing combination and stir gently to coat evenly.
5. Fold within the cold-smoked salmon items rigorously to keep away from breaking them up an excessive amount of, which helps keep good texture in each chew.
6. Add the finely chopped contemporary dill and thinly sliced pink onion to the bowl.
7. Gently toss all components collectively till all the pieces is evenly distributed and coated with the creamy dressing.
8. Let the salad relaxation at room temperature for 10 minutes to permit the flavors to meld collectively fantastically.

Every chew delivers an unimaginable distinction between the creamy dressing and the crunchy sauerkraut, with the smoky salmon including depth that retains you coming again for extra. Try serving it in lettuce cups for a low-carb possibility, or pile it high on toasted rye bread for the final word open-faced sandwich expertise. The tangy, smoky flavors solely get higher for those who let it sit within the fridge for an hour earlier than serving.

Cranberry and Sauerkraut Salad with Almonds

Maybe you’re wanting for one thing totally different to carry to your subsequent potluck or simply wish to jazz up your lunch routine. This cranberry and sauerkraut salad with almonds is surprisingly refreshing and full of taste that can make you surprise why you haven’t tried this combo earlier than.

Ingredients

– 2 cups contemporary, tart cranberries
– 1 cup crunchy, drained sauerkraut
– 1/2 cup candy honey
– 1/4 cup wealthy additional virgin olive oil
– 1/4 cup freshly squeezed orange juice
– 1/2 cup toasted sliced almonds
– 1/4 teaspoon finely floor black pepper

Instructions

1. Rinse 2 cups contemporary, tart cranberries underneath chilly water and pat them utterly dry with paper towels.
2. Finely chop the dried cranberries utilizing a pointy chef’s knife till they attain a rough, confetti-like texture.
3. Place the chopped cranberries in a big mixing bowl.
4. Add 1 cup crunchy, drained sauerkraut to the bowl with the cranberries.
5. In a separate small bowl, whisk collectively 1/2 cup candy honey, 1/4 cup wealthy additional virgin olive oil, and 1/4 cup freshly squeezed orange juice till totally emulsified.
6. Pour the dressing over the cranberry-sauerkraut combination and toss totally to coat each ingredient.
7. Toast 1/2 cup sliced almonds in a dry skillet over medium warmth for 3-4 minutes, stirring continually till golden brown and aromatic.
8. Let the toasted almonds cool utterly for about 5 minutes earlier than including to the salad.
9. Sprinkle the cooled toasted almonds and 1/4 teaspoon finely floor black pepper over the dressed salad.
10. Gently fold all the pieces collectively till evenly distributed.
11. Cover the bowl with plastic wrap and refrigerate for at the very least Half-hour to permit the flavors to meld.

Delightfully crunchy and tangy, this salad presents an exquisite distinction between the tart cranberries and savory sauerkraut. The toasted almonds add a nutty depth that balances the intense flavors completely. Try serving it alongside grilled hen or as a daring topping for turkey sandwiches to essentially make your meal particular.

Spicy Sauerkraut and Cucumber Salad

A spicy, crunchy salad that’s good for whenever you need one thing fast with a critical kick. This sauerkraut and cucumber combo offers you that satisfying tangy crunch that cuts via wealthy meals fantastically. You’ll love how the spicy components get up your style buds.

Ingredients

– 2 cups tangy, fermented sauerkraut, drained
– 1 massive English cucumber, thinly sliced
– 1/4 cup creamy mayonnaise
– 2 tbsp spicy sriracha sauce
– 1 tbsp contemporary lime juice
– 1 tsp toasted sesame oil
– 1/4 cup chopped contemporary cilantro
– 1/4 cup thinly sliced pink onion
– 1 tsp toasted sesame seeds

Instructions

1. Place the drained tangy sauerkraut in a big mixing bowl.
2. Add the thinly sliced English cucumber to the bowl.
3. In a small separate bowl, whisk collectively the creamy mayonnaise and spicy sriracha sauce till totally mixed.
4. Stir the contemporary lime juice into the mayonnaise combination.
5. Drizzle the toasted sesame oil into the dressing and whisk once more.
6. Pour the dressing over the sauerkraut and cucumber within the massive bowl.
7. Add the chopped contemporary cilantro to the salad combination.
8. Toss within the thinly sliced pink onion.
9. Mix all the pieces collectively totally till all components are evenly coated.
10. Sprinkle the toasted sesame seeds excessive of the salad.
11. Let the salad relaxation at room temperature for quarter-hour to permit the flavors to meld collectively.

Keep this salad chilled for those who’re not serving instantly – the crisp cucumber stays crunchier that means. The spicy kick from the sriracha actually balances the tangy sauerkraut, whereas the sesame seeds add that good nutty end. Try it alongside grilled sausages or piled onto a pulled pork sandwich for an additional taste increase.

Carrot and Sauerkraut Salad with Dill Dressing

Tired of the identical outdated salads? You’re about to fall in love with this crunchy, tangy carrot and sauerkraut salad that’s full of taste and tremendous straightforward to throw collectively. It’s the right aspect dish for busy weeknights or a contemporary addition to your subsequent potluck.

Ingredients

• 4 cups freshly grated carrots
• 2 cups tangy sauerkraut, drained
• 1/2 cup creamy mayonnaise
• 1/4 cup wealthy bitter cream
• 2 tablespoons freshly chopped dill
• 1 tablespoon zesty lemon juice
• 1 teaspoon easy Dijon mustard
• 1/2 teaspoon finely floor black pepper
• 1/4 teaspoon kosher salt

Instructions

1. Place 4 cups of freshly grated carrots in a big mixing bowl.
2. Add 2 cups of drained sauerkraut to the bowl with the carrots.
3. In a separate small bowl, whisk collectively 1/2 cup mayonnaise and 1/4 cup bitter cream till utterly easy.
4. Stir in 2 tablespoons of freshly chopped dill till evenly distributed all through the dressing.
5. Add 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt to the dressing combination.
6. Whisk the dressing vigorously for 30 seconds till all components are totally included and the feel is creamy.
7. Pour the ready dressing over the carrot and sauerkraut combination within the massive bowl.
8. Use a big spoon or spatula to softly fold all the pieces collectively till the greens are evenly coated with dressing.
9. Cover the bowl with plastic wrap and refrigerate for at the very least Half-hour to permit the flavors to meld collectively.
10. Give the salad one closing stir earlier than serving to redistribute any dressing that will have settled.

Deliciously crunchy and refreshingly tangy, this salad presents the right textural distinction between the crisp carrots and the tender sauerkraut. The creamy dill dressing brings all the pieces along with a vivid, herby taste that enhances each elements fantastically. Try serving it alongside grilled sausages or as a topping for fish tacos to essentially make the flavors pop.

Red Beet and Sauerkraut Salad

Aren’t you bored with the identical outdated salad routine? This vibrant pink beet and sauerkraut mixture brings collectively earthy sweetness and tangy crunch in essentially the most pleasant means. You’re going to like how these easy components rework into one thing really particular.

Ingredients

– 3 medium roasted pink beets, peeled and diced into ½-inch cubes
– 2 cups tangy fermented sauerkraut, drained however not rinsed
– ¼ cup wealthy additional virgin olive oil
– 2 tablespoons uncooked honey
– 1 tablespoon contemporary lemon juice
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup toasted walnuts, roughly chopped
– 2 tablespoons contemporary dill, finely chopped

Instructions

1. Place the diced roasted pink beets in a big mixing bowl.
2. Add the tangy fermented sauerkraut to the bowl with the beets.
3. In a small bowl, whisk collectively the wealthy additional virgin olive oil and uncooked honey till totally mixed.
4. Pour the contemporary lemon juice into the dressing combination and whisk once more.
5. Sprinkle the coarse sea salt and freshly cracked black pepper into the dressing.
6. Pour the dressing over the beet and sauerkraut combination.
7. Gently toss all the pieces collectively till evenly coated.
8. Fold within the toasted walnuts and contemporary dill.
9. Let the salad relaxation at room temperature for quarter-hour to permit the flavors to meld.

My favourite factor about this salad is how the earthy beets play in opposition to the sharp sauerkraut, creating this unimaginable sweet-and-sour steadiness. The walnuts add this glorious crunch that contrasts fantastically with the tender greens. Try serving it alongside grilled sausages or as a vivid topping for avocado toast—it actually shines whenever you let these daring flavors take middle stage.

Avocado and Sauerkraut Salad with Lime

Feeling such as you want one thing contemporary and tangy to get up your style buds? You’ve received to do that vibrant avocado and sauerkraut salad. It’s the right crunchy, creamy combo that comes collectively in minutes whenever you’re craving one thing gentle however satisfying.

Ingredients

– 2 ripe however firm Hass avocados
– 1 cup tangy fermented sauerkraut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon wealthy additional virgin olive oil
– 1/4 cup finely chopped contemporary cilantro
– 1/4 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Cut 2 ripe however firm Hass avocados in half lengthwise and take away the pits.
2. Scoop the avocado flesh out of the pores and skin utilizing a big spoon.
3. Dice the avocado into 1/2-inch cubes straight onto your slicing board.
4. Transfer the diced avocado to a medium mixing bowl.
5. Immediately drizzle 2 tablespoons of freshly squeezed lime juice over the avocado to forestall browning.
6. Gently toss the avocado with the lime juice utilizing a rubber spatula till evenly coated.
7. Drain 1 cup of tangy fermented sauerkraut in a fine-mesh strainer, urgent flippantly to take away extra liquid.
8. Add the drained sauerkraut to the bowl with the avocado.
9. Pour 1 tablespoon of wealthy additional virgin olive oil over the salad combination.
10. Sprinkle 1/4 teaspoon of flaky sea salt and 1/4 teaspoon of freshly cracked black pepper over the components.
11. Add 1/4 cup of finely chopped contemporary cilantro to the bowl.
12. Gently fold all components along with the rubber spatula till simply mixed, being cautious to not mash the avocado.
13. Taste and alter seasoning if wanted, however keep away from overmixing to keep up texture.

Oh, the magic occurs when that creamy avocado meets the crunchy sauerkraut – it’s like a celebration in your mouth! The lime juice retains all the pieces vivid whereas the olive oil provides a stunning richness. Try serving it alongside grilled hen or fish, or simply eat it straight from the bowl for the final word fast lunch.

Quinoa and Sauerkraut Power Salad

When you want a lunch that truly powers you thru the afternoon, this quinoa and sauerkraut salad delivers critical power with out weighing you down. It’s the right steadiness of tangy, crunchy, and satisfying—plus it comes collectively in underneath Half-hour.

Ingredients

– 1 cup raw white quinoa
– 2 cups vegetable broth
– 1 cup tangy sauerkraut, drained
– 1 massive ripe avocado, diced
– 1/2 cup toasted sunflower seeds
– 1/4 cup contemporary chopped dill
– 3 tablespoons additional virgin olive oil
– 2 tablespoons contemporary lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly floor black pepper

Instructions

1. Rinse 1 cup of raw white quinoa underneath chilly water in a fine-mesh strainer for 1 minute to take away any bitterness.
2. Combine the rinsed quinoa and a pair of cups of vegetable broth in a medium saucepan.
3. Bring the combination to a boil over high warmth, then instantly scale back to a low simmer and canopy with a tight-fitting lid.
4. Cook the quinoa for precisely quarter-hour—don’t peek throughout cooking to make sure fluffy grains.
5. Remove the saucepan from warmth and let the quinoa sit coated for 5 minutes to steam.
6. Fluff the cooked quinoa with a fork and unfold it on a baking sheet to chill utterly for about 10 minutes.
7. While the quinoa cools, whisk collectively 3 tablespoons of additional virgin olive oil, 2 tablespoons of contemporary lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of freshly floor black pepper in a small bowl.
8. Transfer the cooled quinoa to a big mixing bowl.
9. Add 1 cup of drained tangy sauerkraut, 1 diced massive ripe avocado, 1/2 cup of toasted sunflower seeds, and 1/4 cup of contemporary chopped dill to the quinoa.
10. Pour the dressing over the salad components and toss gently till all the pieces is evenly coated.
11. Let the salad relaxation for 5 minutes earlier than serving to permit the flavors to meld.

Here’s why this salad works so properly: the creamy avocado balances the tangy sauerkraut completely, whereas the toasted sunflower seeds add that satisfying crunch in each chew. Try scooping it into lettuce cups for a low-carb lunch, or pack it for a picnic—it truly will get higher because it sits.

Chickpea and Sauerkraut Mediterranean Salad

Looking for a lunch that’s each refreshing and satisfying? This chickpea and sauerkraut Mediterranean salad comes collectively in minutes. You’ll love how the tangy sauerkraut performs off the creamy chickpeas and crisp greens.

Ingredients

– 2 cups cooked chickpeas, drained and rinsed
– 1 cup tangy sauerkraut, drained
– 1 cup cherry tomatoes, halved
– 1/2 English cucumber, diced
– 1/4 pink onion, thinly sliced
– 1/4 cup Kalamata olives, pitted
– 2 tbsp contemporary parsley, chopped
– 3 tbsp wealthy additional virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried oregano
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly floor black pepper

Instructions

1. Place 2 cups of cooked chickpeas in a big mixing bowl.
2. Add 1 cup of tangy sauerkraut to the bowl, ensuring to empty any extra liquid first.
3. Halve 1 cup of cherry tomatoes and add them to the combination.
4. Dice 1/2 English cucumber into 1/2-inch items and mix with different components.
5. Thinly slice 1/4 pink onion and add to the bowl.
6. Mix in 1/4 cup of pitted Kalamata olives.
7. Chop 2 tablespoons of contemporary parsley and sprinkle over the salad.
8. In a small bowl, whisk collectively 3 tablespoons of wealthy additional virgin olive oil and a pair of tablespoons of freshly squeezed lemon juice till emulsified.
9. Stir 1 teaspoon of dried oregano into the dressing.
10. Add 1/2 teaspoon of coarse sea salt and 1/4 teaspoon of freshly floor black pepper to the dressing.
11. Pour the dressing over the salad and toss gently to coat all components evenly.
12. Let the salad sit for 5 minutes to permit the flavors to meld collectively.

Ultimate texture comes from the creamy chickpeas in opposition to the crisp greens and tangy sauerkraut. Serve this salad over a mattress of contemporary greens or stuff it into pita pockets for a conveyable lunch possibility. The vivid lemon dressing actually makes all of the Mediterranean flavors pop in each chew.

Broccoli and Sauerkraut Coleslaw

Venture past your regular coleslaw with this crunchy, tangy broccoli and sauerkraut model that brings critical taste to any picnic or barbecue. You’ll love how the crisp broccoli balances the zesty sauerkraut, making a aspect dish that’s something however boring. It comes collectively in minutes however tastes such as you spent hours within the kitchen.

Ingredients

– 4 cups finely chopped contemporary broccoli florets
– 2 cups tangy sauerkraut, drained however not rinsed
– 1/2 cup creamy mayonnaise
– 2 tablespoons candy honey
– 1 tablespoon vivid apple cider vinegar
– 1 teaspoon coarse Dijon mustard
– 1/4 teaspoon freshly floor black pepper
– 1/4 teaspoon tremendous sea salt

Instructions

1. Place 4 cups of finely chopped contemporary broccoli florets in a big mixing bowl.
2. Add 2 cups of tangy sauerkraut that has been drained however not rinsed to protect its signature taste.
3. In a separate small bowl, whisk collectively 1/2 cup of creamy mayonnaise and a pair of tablespoons of candy honey till utterly easy.
4. Stir in 1 tablespoon of vivid apple cider vinegar and 1 teaspoon of coarse Dijon mustard to the mayonnaise combination.
5. Season the dressing with 1/4 teaspoon of freshly floor black pepper and 1/4 teaspoon of tremendous sea salt, whisking totally to mix.
6. Pour the ready dressing over the broccoli and sauerkraut within the massive bowl.
7. Using clear fingers or two massive spoons, gently toss all the pieces collectively till all components are evenly coated with dressing.
8. Cover the bowl tightly with plastic wrap and refrigerate for at the very least Half-hour to permit the flavors to meld and the broccoli to barely soften.
9. Give the coleslaw one closing mild toss earlier than serving to redistribute any dressing that will have settled.

Really discover how the broccoli maintains its satisfying crunch whereas the sauerkraut provides that signature tang all through each chew. The creamy dressing brings all the pieces along with simply the appropriate steadiness of candy and savory notes. Try serving it alongside grilled sausages or piled high on pulled pork sandwiches for an additional taste increase that can have everybody asking for the recipe.

Kale and Sauerkraut Caesar Salad

Craving one thing crunchy, tangy, and completely satisfying? This isn’t your common Caesar salad—it’s a flavor-packed twist that’ll make your style buds dance. You’re going to like how the earthy kale and zesty sauerkraut come collectively on this vibrant bowl.

Ingredients

– 1 massive bunch of contemporary curly kale, stems eliminated and leaves torn into bite-sized items
– 1 cup of tangy, fermented sauerkraut, drained
– 1/2 cup of wealthy, grated Parmesan cheese
– 1/4 cup of creamy mayonnaise
– 2 tablespoons of vivid, freshly squeezed lemon juice
– 1 tablespoon of savory Worcestershire sauce
– 1 teaspoon of finely minced garlic
– 1/4 cup of crunchy, do-it-yourself croutons
– 2 tablespoons of additional virgin olive oil
– 1/4 teaspoon of freshly floor black pepper

Instructions

1. Place the torn kale leaves in a big mixing bowl.
2. Drizzle the additional virgin olive oil over the kale.
3. Use your fingers to therapeutic massage the kale for 2 full minutes till it turns vivid inexperienced and softens barely—this tenderizes it completely.
4. In a separate small bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, and minced garlic.
5. Whisk the dressing components vigorously for 30 seconds till utterly easy and emulsified.
6. Pour the dressing over the massaged kale within the massive bowl.
7. Toss the kale and dressing collectively till each leaf is evenly coated.
8. Add the drained sauerkraut to the bowl.
9. Sprinkle within the grated Parmesan cheese and freshly floor black pepper.
10. Gently fold all components collectively till properly mixed.
11. Let the salad relaxation for 5 minutes to permit the flavors to meld—this step makes a noticeable distinction in style integration.
12. Top the salad with the crunchy croutons simply earlier than serving to keep up their crisp texture.
13. Serve instantly in your favourite salad bowls. Freshly grated Parmesan at all times tastes higher than pre-shredded, so take the additional minute to grate your individual. For most crunch, make your individual croutons by toasting cubed bread with olive oil at 375°F for 10 minutes till golden brown. Don’t skip massaging the kale—it transforms robust leaves into tender, salad-ready greens.

Fantastic textures await in each chew—the crisp kale, juicy sauerkraut, and crunchy croutons create a satisfying distinction. The tangy dressing clings fantastically to every leaf, whereas the Parmesan provides a salty richness that balances the sauerkraut’s zing. Try serving it alongside grilled hen or scooping it into lettuce cups for a enjoyable, handheld lunch possibility.

Asian-Inspired Sauerkraut Noodle Salad

You know these days whenever you need one thing crunchy, tangy, and completely satisfying? This Asian-inspired sauerkraut noodle salad is your new go-to. It’s full of taste and comes collectively very quickly.

Ingredients

– 8 ounces skinny rice noodles
– 1 cup crunchy sauerkraut, drained
– 2 tablespoons toasted sesame oil
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 1 garlic clove, minced
– 2 inexperienced onions, thinly sliced
– 1/4 cup chopped contemporary cilantro
– 1 tablespoon sesame seeds

Instructions

1. Bring a big pot of water to a rolling boil over high warmth.
2. Add 8 ounces of skinny rice noodles to the boiling water and prepare dinner for precisely 3 minutes, stirring sometimes to forestall sticking.
3. Drain the noodles in a colander and rinse instantly with chilly running water for 1 minute to cease the cooking course of and funky them utterly.
4. In a medium mixing bowl, whisk collectively 2 tablespoons of toasted sesame oil, 3 tablespoons of soy sauce, and 1 tablespoon of rice vinegar till properly mixed.
5. Add 1 teaspoon of freshly grated ginger and 1 minced garlic clove to the dressing combination, whisking totally to include.
6. Place the cooled rice noodles in a big serving bowl.
7. Pour the ready dressing over the noodles and toss gently with tongs to coat each strand evenly.
8. Add 1 cup of drained, crunchy sauerkraut to the dressed noodles and toss gently to distribute all through the salad.
9. Sprinkle 2 thinly sliced inexperienced onions and 1/4 cup of chopped contemporary cilantro excessive of the salad.
10. Finish by scattering 1 tablespoon of sesame seeds throughout the floor for added crunch and visible enchantment.

Hearty and vibrant, this salad delivers an unimaginable crunch from the sauerkraut in opposition to the mushy rice noodles. The tangy dressing completely balances the fermented flavors, making it improbable served chilled alongside grilled hen or stuffed into lettuce cups for a lightweight lunch.

Roasted Potato and Sauerkraut Salad

Finally, a potato salad that breaks all the principles! You get crispy roasted potatoes mingling with tangy sauerkraut in a dish that’s something however boring. It’s the right aspect for your subsequent cookout or a satisfying lunch all by itself.

Ingredients

– 2 kilos of waxy baby potatoes, halved
– 1 cup of well-drained sauerkraut
– 3 tablespoons of wealthy additional virgin olive oil
– 2 tablespoons of entire grain Dijon mustard
– 1 tablespoon of uncooked honey
– 1/4 cup of finely chopped contemporary dill
– 1/2 teaspoon of coarse sea salt
– 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the halved baby potatoes with 2 tablespoons of olive oil, sea salt, and black pepper till evenly coated.
3. Arrange the potatoes cut-side down on the baking sheet in a single layer.
4. Roast for 25-Half-hour till the potatoes are golden brown and crispy on the sides.
5. While potatoes roast, squeeze extra liquid from the sauerkraut utilizing your fingers or a clear kitchen towel.
6. Whisk collectively the remaining olive oil, entire grain mustard, and uncooked honey in a big bowl.
7. Add the chopped contemporary dill to the dressing and blend properly.
8. Transfer the new roasted potatoes straight into the dressing bowl.
9. Gently fold within the drained sauerkraut till all the pieces is evenly mixed.
10. Let the salad relaxation for 10 minutes to permit the flavors to meld collectively.

An ideal steadiness of textures makes this salad really particular—the crispy potatoes maintain their form in opposition to the tangy sauerkraut, whereas the entire grain mustard provides little pops of taste. Serve it heat alongside grilled sausages or chill it for a next-day lunch that truly improves in a single day because the flavors deepen.

Conclusion

Elevate your salads with these 24 flavorful sauerkraut recipes! From traditional mixtures to artistic twists, there’s one thing for each style. We hope you discover new favorites to brighten your meals. Try a recipe this week and tell us which one you’re keen on most within the feedback under. Don’t overlook to share your favourite discoveries on Pinterest so others can take pleasure in these scrumptious concepts too!