Ingredients for Bavarian Kraut Salad
- 16 ounces sauerkraut, well-drained
- 1/2 cup finely chopped red onion
- 1/4 teaspoon celery seed
- 1/4 cup finely chopped green bell pepper
- 1/4 cup granulated sugar
- 1/2 cup white vinegar
- 2 tablespoons chopped fresh parsley
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How to Make Bavarian Kraut Salad
- In a 1-quart Corningware dish (or similar sized bowl), combine 16 ounces of sauerkraut (well-drained), 1/2 cup finely chopped red onion, 1/4 cup finely chopped green bell pepper, and 2 tablespoons chopped fresh parsley.
- In a small saucepan, combine 1/2 cup white vinegar, 1/4 cup granulated sugar, and 1/4 teaspoon celery seed. Bring to a boil over medium heat, stirring until the sugar dissolves completely and the mixture becomes slightly syrupy (about 5-7 minutes).
- Carefully pour the hot vinegar mixture over the sauerkraut and vegetable mixture. Stir gently to combine.
- Allow the salad to cool completely to room temperature.
- Cover and refrigerate for at least 24 hours to allow the flavors to meld. The longer it sits, the better it tastes!
- Serve chilled. Enjoy as a side dish or as a unique and flavorful topping for your favorite burgers or frankfurters!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
108g
Fat
0g
Carbs
9g
