Follow these steps for perfect results
sauerkraut
rinsed and drained
apple
peeled and chopped
onion
chopped
dill pickle
chopped
lemon juice
sugar
dried basil
dill weed
dried parsley flakes
salt
vegetable oil
Rinse and drain the sauerkraut thoroughly.
Peel and chop the apple into bite-sized pieces.
Chop the onion into small pieces.
Chop the dill pickle.
In a large bowl, combine the drained sauerkraut, chopped apple, chopped onion, and chopped dill pickle.
In a small bowl, whisk together the lemon juice, sugar, dried basil, dill weed, parsley flakes, and salt.
Drizzle the dressing over the salad.
Toss the salad to coat all ingredients evenly with the dressing.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes.
Adjust the amount of sugar to taste based on the tartness of the apple.
Use a variety of apples for a more complex flavor profile.
For a creamier salad, add a dollop of plain yogurt or sour cream.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a chilled bowl. Garnish with fresh dill.
Serve chilled as a side dish.
Pair with grilled meats or sausages.
Serve as part of a buffet spread.
A crisp pilsner complements the tangy flavors.
The acidity of the Riesling pairs well with the sauerkraut.
Discover the story behind this recipe
Sauerkraut is a staple in German and Eastern European cuisine.
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