Old-Fashioned Sauerkraut Salad




Old-Fashioned Sauerkraut Salad

by Sue Lau | Palatable Pastime

Old-fashioned but delicious way to have sauerkraut, especially in warm weather. A recipe your Grandmother may have made, but she never used bacon, did she? Bacon is good in everything, trust me. Haha!

If you don’t want to use Splenda or have it turn you into a zombie, then don’t. You won’t hurt my feelings. But the sugar amount might not quite be the same, depending on how you view that. Some think Splenda is much sweeter. Use your own judgement there.

I do confess to using a food processor to grate the carrot and pulse the kraut into a chop, but I can be lazy that way. And who says that’s a bad thing? Leaves me more energy to create dessert.

Old-Fashioned Sauerkraut Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 cups sauerkraut with brine
  • 2 ounces diced pimiento
  • 1/4 cup grated carrot
  • 1/4 cup finely diced celery
  • 2 slices bacon, cooked crisp and crumbled
  • 1 tbsp. chopped parsley
  • 1/4 tsp. celery seed
  • Pinch red pepper flakes
  • 1 tbsp. bacon drippings or olive oil
  • 1 tbsp. red wine vinegar
  • Black pepper to taste
  • 1/4 cup Splenda granular



  1. Drain the sauerkraut and reserve brine.
  2. Chop sauerkraut so it is like cole slaw.
  3. Place kraut in a bowl with carrots, pimientos, celery, bacon, parsley, celery seed, pepper flakes, bacon drippings, vinegar and black pepper.
  4. Stir Splenda with 3 tablespoons of the reserved sauerkraut brine until it dissolves.
  5. Pour over salad and stir.
  6. Refrigerate a couple hours before serving for best flavor.

From the kitchen of

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Chicken and Penne with Creamy Red Pepper Sauce

Spaghetti Squash Tetrazzini

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