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.

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


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


  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
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 3 g
  • Protein Content 0.5 g
  • Saturated Fat Content 1 g
  • Sodium Content 563 mg
  • Sugar Content 10 g