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Old-Fashioned Sauerkraut Salad

Sue Lau
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Prep Time 20 minutes
Chill time 2 hours
Course Salad
Cuisine American
Servings 6


  • 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


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


From the kitchen of palatablepastime.com
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