Go Back
–+ servings
Sauerkraut Slaw
Sauerkraut Slaw is a crisp, tangy, and refreshing salad that blends the distinctive bite of sauerkraut with crunchy fresh vegetables. This no-cook dish balances sweetness from sugar with the zesty tang of vinegar, creating a harmonious flavor perfect for summer gatherings, potlucks, or as a side to grilled meats. Its origins lie in combining European sauerkraut traditions with American coleslaw styles, making it both familiar and unique. The overnight refrigeration allows the flavors to meld beautifully, giving you a vibrant, flavorful slaw with minimal effort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 12 hours
Total Time 12 hours 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 180 kcal

Ingredients
  

  • 2 lbs sauerkraut (washed and well drained)
  • 1 green pepper (small, diced)
  • ½ cup celery (diced)
  • ½ cup carrots (diced)
  • 1 onion (small, diced)
  • 1 cup sugar
  • ¼ cup vinegar
  • ½ cup oil (vegetable or canola oil recommended)

Instructions
 

Step 1: Prepare Vegetables

  • Wash and drain sauerkraut thoroughly. Dice the green pepper, celery, carrots, and onion into small pieces.

Step 2: Combine Base Ingredients

  • In a large mixing bowl, add the sauerkraut, green pepper, celery, carrots, and onion. Toss gently to combine.

Step 3: Make Dressing

  • In a separate bowl, whisk together sugar, vinegar, and oil until the sugar is mostly dissolved.

Step 4: Mix and Chill

  • Pour the dressing over the sauerkraut mixture. Stir until everything is well coated.

Step 5: Refrigerate Overnight

  • Cover the bowl and refrigerate overnight to allow flavors to blend before serving.

Tips

  • Use bagged coleslaw mix combined with the sauerkraut for extra crunch.
  • Rinse sauerkraut more or less depending on desired saltiness and tang.
  • Substitute part of the sugar with honey for a different sweetness profile.
  • Add a red bell pepper for color contrast.
  • Use apple cider vinegar for a fruitier flavor.
  • Stir in caraway seeds for a traditional German note.
  • Swap neutral oil with olive oil for a richer dressing.
  • Add thinly sliced apples for a sweet-tart variation.
  • Make it spicy with red pepper flakes or jalapeño.
  • Keep in the refrigerator up to 3 to 4 days; flavor deepens over time.

Nutrition

Calories: 180kcalCarbohydrates: 21gProtein: 1.5gFat: 13gSaturated Fat: 1.8gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 6.2gSodium: 560mgPotassium: 140mgFiber: 2gSugar: 18gVitamin A: 1500IUVitamin C: 30mgCalcium: 30mgIron: 1mg
Keyword cabbage salad, make-ahead, no-cook, picnic, potluck salad, sauerkraut, slaw, vinegar slaw
Tried this recipe?Let us know how it was!