Colony Inn Sauerkraut Salad
Crisp, tangy, and vibrantly colorful, Colony Inn Sauerkraut Salad is a refreshing twist on traditional coleslaw perfect for picnics, potlucks, or any gathering. Featuring a medley of sauerkraut, crunchy bell peppers, sweet shredded carrot, and zesty red onion, this salad bursts with contrasting textures and flavors. A homemade dressing made with white vinegar, sugar, vegetable oil, and the subtle spice of celery seed ties everything together, creating a delightful balance of sweet and tangy. Easy to prepare in just 20 minutes, this no-cook recipe marinates in the fridge, allowing the flavors to meld beautifully overnight. Serve this unique sauerkraut salad chilled as a flavorful side dish or as a tangy topping for sandwiches. Perfect for lovers of fermented flavors and those seeking something unexpected, this dish is sure to impress!
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Recipe Information
Ingredients
- 16 ounces Sauerkraut
- 1 Green bell pepper
- 1 Red bell pepper
- 1 large Carrot
- 1 medium Red onion
- 0.75 cups Sugar
- 0.5 cups White vinegar
- 0.5 cups Vegetable oil
- 1 teaspoon Celery seed
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Drain the sauerkraut thoroughly, pressing out excess liquid if needed, and place it in a large mixing bowl.
Dice the green bell pepper and red bell pepper into small pieces. Grate the large carrot. Thinly slice the red onion into strips. Add all the vegetables to the bowl with the sauerkraut.
In a separate medium bowl, whisk together the sugar, white vinegar, vegetable oil, celery seed, salt, and black pepper until the sugar is completely dissolved.
Pour the dressing mixture over the sauerkraut and vegetables. Toss everything together thoroughly to evenly coat the ingredients with the dressing.
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Place in the refrigerator and allow the salad to marinate for at least 4 hours or overnight for the best flavor.
Before serving, give the salad a good stir to redistribute the dressing. Serve chilled as a side dish or a topping for sandwiches and enjoy!
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 69.3 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 4236 mg | 184% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 174.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
