Sauerkraut Salad – Vegan & Low-Cal

saurerkraut salad

Prep time: 00:20

Yield: 4

Sauerkraut is pickled, fermented cabbage and a classic German dish. This recipe goes beyond the pure cabbage classic, adding a bit more variety and crunch. Often served with meat, it can easily be flavored and tossed as a quick and nutritious standalone salad. If you love pickles and vinegar-based dressings, give this a try.

If you like to prep in advance, this is an ideal recipe because the flavor is enhanced after setting for a day or two.

Tip: If you are purchasing the sauerkraut, look in the refrigerated section. Avoid canned; refrigerated sauerkraut will taste better and be fresher.

You might also like the kale salad here.


2 cups raw sauerkraut, drained

1/2 cup onions

1/2 cup celery

1/2 cup carrots

1/2 cup cucumbers

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon or to taste sea salt

1/4 teaspoon black pepper

dash celery seed

dash mustard seed


  1. Slice and dice celery, carrots, and cucumbers.
  2. Combine all ingredients in a bowl. Toss.
  3. Add oil, vinegar, and spices. Mix well.
  4. Flavor is enhanced if left in the refrigerator for at least 1-2 days prior to serving.