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Apple Sauerkraut Salad

Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.

Ingredients: 

Ingredient Set Name: 

Dressing

Ingredients: 

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½ cup vegetable oil
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½ cup white vinegar
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2 Tbs. evaporated cane juice
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1 Tbs whole-grain mustard
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1 Tbs. prepared horseradish
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1 tsp. celery seed
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1 tsp. kosher salt

Ingredient Set Name: 

Salad

Ingredients: 

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1 large red-skinned apple, such as Gala
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1 large tart green apple, such as Granny Smith
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1 medium red onion, peeled and halved
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1 25-oz. jar refrigerated sauerkraut, rinsed and drained

Instructions: 

1. To make Dressing: combine all ingredients in jar, cover with lid, and shake to combine.

2. To make Salad: slice apples and onion directly into bowl using mandoline fitted with julienne attachment. Add sauerkraut and Dressing, and toss to combine. Chill at least 1 hour before serving.

Nutrition Information: 

Calories: 
189
Protein: 
<1 g
Total Fat: 
14 g
Saturated Fat: 
1 g
Carbohydrates: 
15 g
Cholesterol: 
0 mg
Sodium: 
563 mg
Fiber: 
3 g
Sugar: 
10 g
Yield: 
Serves 8

Comments on this Recipe

I cut the oil, vinegar, and evaporated cane juice by half.