Follow these steps for perfect results
Sauerkraut
rinsed, drained
Green Pepper
chopped
Celery
chopped
Pimentos
diced
Sugar
Vinegar
Water
Oil
Rinse the sauerkraut thoroughly and drain well to remove excess saltiness.
Chop the green pepper, celery, and pimentos into small, uniform pieces.
In a large bowl, combine the rinsed sauerkraut, chopped green pepper, celery, and pimentos.
In a separate bowl, whisk together the sugar, vinegar, water, and oil until the sugar is completely dissolved.
Pour the dressing over the sauerkraut mixture and blend well, ensuring all ingredients are coated evenly.
Cover the salad and chill in the refrigerator for at least overnight to allow the flavors to meld.
Before serving, stir the salad again to redistribute the dressing. This salad keeps well in the refrigerator for several days.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes to the dressing.
If the salad is too tart, add a little more sugar.
Use a high-quality oil, such as olive oil or avocado oil, for the best flavor.
Allow the salad to chill for at least 24 hours for the flavors to fully develop.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a chilled bowl or on a bed of lettuce.
Serve as a side dish with grilled sausages or pork.
Serve as part of a buffet or potluck.
Crisp and refreshing, complements the tangy salad.
Slightly sweet, balances the sourness of the sauerkraut.
Discover the story behind this recipe
Common side dish in German cuisine
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