Description
Tangy, crunchy, and full of retro charm, this classic salad deserves a spot at every picnic table. One bite and you’ll see why families have loved it for generations.
Ingredients
Scale
- 4 cups sauerkraut, lightly drained
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup diced celery
- 1 small onion, finely chopped
- 1 cup shredded carrots
- 1/2 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon celery seed
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Optional chopped parsley for garnish
Instructions
- Wash and chop the bell peppers, celery, onion, and carrots into small bite-sized pieces.
- Lightly drain the sauerkraut and place it into a large mixing bowl.
- Add the chopped vegetables to the bowl and toss gently.
- In a separate bowl, whisk together the apple cider vinegar, sugar, vegetable oil, celery seed, black pepper, and salt.
- Pour the dressing over the salad mixture and stir until evenly coated.
- Cover the bowl and refrigerate for at least 4 hours or overnight for best flavor.
- Stir the salad again before serving and adjust seasoning if needed.
- Garnish with parsley if desired and serve chilled.
- Prep Time: 15 minutes
- Category: Lunch
- Cuisine: American