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Sauerkraut Salad
Source: dLife

A cold salad of sauerkraut and vegetables in oil and vinegar dressing.

Prep Time: 8 hours
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 46.5
Total Carbs 8.6 g
Dietary Fiber 1.5 g
Sugars 6.7 g
Total Fat 3.6 g
Saturated Fat 0.5 g
Unsaturated Fat 2.3 g
Potassium 123.7 mg
Protein 0.6 g
Sodium 140.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 1/2 cup  Sauerkraut, low sodium, canned
0.3333 cup  distilled white vinegar
3 tbsp  vegetable oil
0 1/2 cup  cold water
8 g  sweetener (sugar substitute)
0 1/2 cup  chopped green bell peppers
0 1/2 cup  fresh chopped onion
0 1/2 cup  pimentos
1 cup  fresh chopped celery
  1. Drain sauerkraut and rinse with cold water. Set aside.
  2. Mix together vinegar, oil, and water in a saucepan and bring to a boil.
  3. Remove from heat and mix in sweetener.
  4. Place drained sauerkraut in a mixing bowl and add remaining vegetables.
  5. Pour hot liquid over vegetables and mix.
  6. Put in container, cover, and refrigerate overnight before serving.

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