German Sauerkraut Salad (old-fashioned) that can be prepared in 10 minutes time. Easy, quick and packed with extra flavor, this salad is perfect as a side meal, appetizer or even a snack in fall and winter time. Featuring German sauerkraut (fermented cabbage), fresh beetroot, carrots and a handful of traditional spices, this salad can be served cold or warm.
Today’s recipe is a proper family favorite – a simple salad I start craving the moment the air gets that first autumn crisp. We usually grab a jar (or a can) of sauerkraut for that classic German tang, although if you fancy, homemade works wonderfully too.
You may also like Grandpa’s Simple Cabbage Salad (4 Ingredients) – with fresh cabbage. Or for an authentic German experience, pair the salad with these Christmas Market Creamy Braised Mushrooms (Weihnachtsmarkt Champignons).
Behind the Bites
The history of sauerkraut in German-speaking countries stretches back centuries. The method of fermenting cabbage likely originated in ancient China and gradually made its way westward through trade and migration. By the Middle Ages, people in Central and Eastern Europe were fermenting cabbage as a way to preserve food through the harsh winters.
The term Sauerkraut itself began appearing in German texts around the 16th or 17th century, though the practice was already well established. Over time, it became a staple of German cuisine, often served with pork, sausages, or potatoes at family tables and village feasts.
Ingredients & Substitutions
- Sauerkraut – from a jar, or a can, or simply homemade
- Beetroot
- Carrot
- Vegetable oil – with neutral taste – like sunflower oil
- Celery leaves – or parsley
- Sea salt and sugar
- Spices: cumin powder and nutmeg – that gives the salad it’s unique taste
How to make Sauerkraut Salad?
1st: Drain the sauerkraut from it’s juice. Transfer to a salad bowl.
2nd: Combine with grated beets, carrot. Sprinkle with oil, celery, sugar, nutmeg and cumin. Stir well to combine. Cool in the fridge before serving ( optional, but recommended). That way the sugar will melt in nicely.
More delicious CABBAGE recipes?
10 Min German Sauerkraut Salad (old-fashioned)
Equipment
- 1 salad bowl large
Ingredients
- 300 g sauerkraut, from jar, can or homemade
- 1 medium beet root, shredded
- 1 large carrot, shredded
- 3-4 tbsp. sunflower oil
- 1 tbsp. sugar
- 2 tbsp. celery leaves, minced
- 1 tsp. cumin powder
- pinch of nutmeg
- sea salt and black pepper to taste
Instructions
- First, in a large salad bowl add well drained sauerkraut. Then, add in the shredded carrot and beets.
- Pour the sunflower oil all over, add in the sugar, nutmeg, cumin powder, celery leaves, salt and pepper. Mix everything well together.
- Optional: Cool the salad e fridge for 10-20 minutes before serving (to allow sugar to melt well). Stir well again before serving.
Notes
Nutrition
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The most delicious and easy salad I’ve ever had. We paired it with pork loin and it was a hit.