Old-Fashioned Sauerkraut Salad
Recipe: #9838
June 13, 2013
Categories: Salads, Vegetable Salad, Celery, Cabbage, Carrot, German, Brunch, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, No Eggs, Sugar Substitute, more
"Old-fashioned but delicious way to have sauerkraut, especially in warm weather."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (196.1 g)
- Calories 316.7
- Total Fat - 15.2 g
- Saturated Fat - 5.2 g
- Cholesterol - 132.4 mg
- Sodium - 972.2 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 3.8 g
- Sugars - 11.1 g
- Protein - 15.7 g
- Calcium - 131.5 mg
- Iron - 3.2 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Drain the sauerkraut and reserve brine.
Step 2
Chop sauerkraut so it is like cole slaw.
Step 3
Place kraut in a bowl with carrots, pimientos, celery, bacon, parsley, celery seed, pepper flakes, bacon drippings, vinegar and black pepper.
Step 4
Stir Splenda with 3 tablespoons of the reserved sauerkraut brine until it dissolves.
Step 5
Pour over salad and stir.
Step 6
Refrigerate a couple hours before serving.
Tips
No special items needed.
1 Reviews
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