Sauerkrautsalat – Traditional German Sauerkraut Salad Recipe
Zesty, crunchy, and packed with health benefits – Sauerkrautsalat, or raw sauerkraut salad, is a refreshing German side dish that pairs probiotic goodness with bold flavors. Unlike cooked sauerkraut, this version keeps all the lively textures and nutrients intact.
Whether served at barbecues, family dinners, or Oktoberfest buffets, Sauerkrautsalat offers a bright, tangy contrast to hearty German meats and potatoes.
The Origins of Sauerkrautsalat Recipe
Fermented cabbage has been a key part of German cuisine for centuries. While braised sauerkraut is famous as a winter comfort food, raw sauerkraut salads are a year-round staple, especially when lighter dishes are needed.
Traditionally enjoyed for both its taste and health properties, raw sauerkraut was praised for its ability to boost digestion and provide vitamin C during the long winters. Sauerkrautsalat elevates this classic ingredient by adding simple, fresh elements to create a light yet flavorful dish.
Want more creative ways to use traditional ingredients? Visit our German Salad Recipes collection.
Ingredients for Authentic Sauerkrautsalat
300 g raw sauerkraut (unpasteurized if possible)
1 small carrot, grated
1 small apple, peeled and finely diced
1 small onion, finely chopped
2 tablespoons sunflower oil or light olive oil
1 tablespoon apple cider vinegar
1 teaspoon sugar or honey (optional)
Freshly ground black pepper
Optional: chopped parsley or caraway seeds
Kitchen Tools You’ll Need:
Mixing bowl
Grater
Knife and cutting board
Spoon or tongs
How to Make Sauerkrautsalat (Step-by-Step Instructions)
Step 1: Prepare the Sauerkraut If the sauerkraut is very sour, rinse briefly under cold water and drain. Otherwise, use it straight from the jar or bag.
Step 2: Add Vegetables and Fruit In a large bowl, combine the sauerkraut, grated carrot, diced apple, and chopped onion.
Step 3: Make the Dressing In a small bowl, whisk together the oil, vinegar, sugar or honey, and a pinch of pepper.
Step 4: Combine and Toss Pour the dressing over the salad ingredients. Toss gently to combine.
Step 5: Let It Marinate Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Step 6: Garnish and Serve Sprinkle with chopped parsley or caraway seeds before serving.
How to Serve Sauerkrautsalat
Sauerkrautsalat is typically served chilled as a side dish to grilled sausages, pork chops, or hearty stews. It pairs exceptionally well with Bratwurst, Schweinebraten, or a Brotzeit platter.
Serve with a dry Riesling, a German Pilsner, or simply sparkling water with lemon for a refreshing pairing.
Variations and Regional Twists
With Bell Peppers: Add finely diced red or yellow bell peppers for extra color and crunch.
With Yogurt Dressing: Mix part of the oil with plain yogurt for a creamy version.
With Cranberries or Raisins: A few dried cranberries or raisins add sweet-tart notes popular in festive versions.
With Caraway Seeds: Traditional in Bavaria and parts of Austria, caraway complements the fermented cabbage beautifully.
Sauerkrautsalat is a fresh, vibrant way to enjoy one of Germany’s oldest and healthiest culinary traditions. Light, easy to prepare, and full of flavor, it fits beautifully into everyday meals, festive spreads, and everything in between.
