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Serbian Sweet Sauerkraut Salad With Oil Recipe


Serbian Sweet Sauerkraut Salad

Serbian Sweet Sauerkraut Salad

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Serbian sweet sauerkraut salad uses oil in addition to the diced peppers, onion and celery found in this sauerkraut salad recipe.

Drain the kraut in this version and rinse it, if you desire, and then squeeze it dry. This is best if made the day before and it will last about 2 weeks refrigerated. It's perfect for picnics and cookouts because mayonnaise isn't used. When ready to serve, use a slotted spoon to remove the salad from the storage container and transfer it to a serving bowl.

Take a virtual tour of the Fremont Sauerkraut Factory.

Makes 6 to 8 servings of Sweet Sauerkraut with Oil Salad

Prep Time: 20 minutes

Total Time: 20 minutes


  • 1 quart (2 pounds) sauerkraut, drained (and rinsed, if desired) and squeezed dry
  • 1 large chopped green pepper
  • 1/2 medium chopped onion
  • 4 ribs chopped celery
  • 1 tablespoon pimiento or 1/4 chopped red pepper
  • .
  • Dressing:
  • 1 1/2 cups sugar or to taste
  • 1/4 cup vinegar
  • 1/3 cup water
  • 1/3 cup cooking oil


  1. In a large nonreactive bowl or plastic container with a lid, mix together sauerkraut, green pepper, onion, celery and pimiento or red pepper.

  2. In a separate medium bowl, combine the dressing ingredients, mixing well. Toss with sauerkraut mixture until thoroughly combined. Cover and refigerate overnight. Keeps well refrigerated for 2 weeks.

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