Salad: United States – North Dakota – Kraut Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 24 oz (680 g) sauerkraut, drained and lightly squeezed
- 1 medium red bell pepper, approx. 6 oz (170 g), seeded and finely chopped
- 1 medium green bell pepper, approx. 6 oz (170 g), seeded and finely chopped
- 1 small red onion, approx. 4 oz (115 g), finely chopped
- 1 medium carrot, approx. 2 oz (60 g), peeled and grated
- 1/2 cup (120 ml) vegetable oil (canola or neutral oil)
- 1/3 cup (80 ml) apple cider vinegar
- 3 tbsp (38 g) granulated sugar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (2 g) caraway seeds (optional; traditional flavor)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 ml) sweet pickle relish (optional, for extra sweet-tangy note)

Instructions

Short Description:
A crisp, sweet-and-tangy sauerkraut salad combining drained sauerkraut with chopped bell peppers, onion, and carrot, dressed in a slightly sweet vinaigrette typical of Great Plains home canning traditions.

Regional Notes:
This North Dakota version reflects the German-Russian and Central European immigrant tradition of fermenting cabbage but adapts it to Plains tastes with brighter bell peppers and a sweeter, vinegar-forward dressing. Unlike heavier Eastern European kraut salads that rely on lard or paprika, this one is lighter, sweeter, and commonly served chilled alongside roasts or summer potlucks in the Great Plains.

1. Place the drained sauerkraut in a large mixing bowl. If the sauerkraut is very salty or sour, briefly rinse under cold water and drain well; squeeze lightly to remove excess liquid.
2. Add the chopped red and green bell peppers, finely chopped red onion, and grated carrot to the bowl with the sauerkraut. Toss to combine.
3. In a separate small bowl or jar, whisk together the vegetable oil, apple cider vinegar, granulated sugar, Dijon mustard, kosher salt, and black pepper until the sugar dissolves and the dressing is emulsified. Stir in caraway seeds and sweet pickle relish if using.
4. Pour the dressing over the sauerkraut-vegetable mixture and toss thoroughly so the dressing coats everything evenly. Taste and adjust salt, sugar, or vinegar to preference.
5. Stir in the chopped parsley, cover the bowl, and refrigerate at least 1 hour (preferably 4 hours or overnight) to let the flavors meld and mellow the kraut’s sharpness.
6. Before serving, give the salad a final toss, drain any excess liquid if necessary, and adjust seasoning. Serve chilled or at cool room temperature as a salad course or side.