Sauerkraut Salad (салат из квашеной капусты) is a staple in the Slavic kitchen, made with Russian Sauerkraut (Kvashenaya Kapusta). A tangy and crunchy salad, best made with homemade fermented cabbage, but you can also use store-bought sauerkraut too. Perfect as a quick side salad or part of a larger zakuski feast.

Why You'll Love This Recipe

Flavor - tangy fermentation of cabbage balanced with sweetness of carrots with onions and dill - it's bright, refreshing and more-ish
Russian Style Crunch - when using Kvashenaya Kapusta, instead of store-bought German style sauerkraut, you are left with a fresher tasting and crunchier salad with more balanced flavors
Healthy - naturally fermented supports gut health and boosts immunity, all while being disguised as a salad. Better than store-bought and incredibly easy to customize
Fast and Budget Friendly - making it from scratch as your base will last for months in the fridge, allowing you to quickly whip up a salad side dish in minutes (and did I mention healthy yet?)

Ingredients

Homemade Sauerkraut or Kvashenaya Kapusta - for best flavor
Small Red/White Onions - or can use Green Onions
Cold Pressed Sunflower Oil - traditional for nutty taste and healthy, also called unrefined Sunflower Oil
Sugar - (optional) if too sour
Ground Black Pepper
chopped fresh Dill

How to Make Sauerkraut Salad

Prepare Sauerkraut - if too sour or salty, rinse Sauerkraut (Kvashenaya Kapusta) under cold water. Squeeze excess liquid.
Prepare Onion - thinly slice onion into half rings or cubes.
Mix - combine Sauerkraut, Onions and Dill in a bowl. Generously drizzle with Cold Pressed Sunflower Oil (for that nutty taste).
Season and Rest - add Sugar and Ground Black Pepper. Toss gently and rest for 15 minutes for flavors to meld.
Serve - garnish with Dill or Green Onions and serve cold or at room temperature.

Sauerkraut Salad Variations

Add Apples - thinly sliced tart Apples like Granny Smith or Antonovka Apples
Spicy Heat - toss through a thinly sliced red Chili Pepper for heat and color
Traditional Heat - mix through a clove of minced garlic or fresh horseradish
Add Berries - classic Siberian style can add Lingonberries or can use Cranberries
Sunflower Seeds - toast some Sunflower Seeds and serve on top as a garnish
German - while they don't add Carrots in their ferment as this recipe does, you can also German it up by adding Caraway Seeds or some Bacon or Speck.

Recipe Tips and FAQs

Onion Options - I love the sharpness that Red or White Onions add to the salad. You can substitute with chopped Green Onions, a common variation. If using sliced Brown/Yellow Onions, you might want to soak them in cold water for 10 minutes to mellow out flavor before adding salad
Oil Matters - Unrefined Sunflower Oil or Cold Pressed Sunflower is traditional, look for them in Eastern European stores or on Amazon. If unavailable, substitute with a neutral vegetable oil or Olive Oil (but add sunflower seeds).
Control the Tang - as Sauerkraut can last in the fridge for months, the flavor develops stronger over time. If the tang is too strong (usually in cabbage that's been fermenting for months) quickly rinse if needed and add a bit of sugar to balance.
Serving Temperature - my preference is to serve it cold, straight from the fridge. However, if serving at room temperature, it will bring out the flavors. As the night goes on, it will bring to room temp up anyways.

Can I Use Store-bought Sauerkraut Instead of Homemade?

Yes, use refrigerated, raw and unpasteurized as it's best for flavor and probiotics, but homemade always tastes much better. If using German Sauerkraut that's sold in vinegar (shelf stable), you can rinse if it's too sour before adding grated carrots. Continue the rest of the recipe as written.

How Long Does Sauerkraut Salad Keep?

Place in an airtight container and keep refrigerated for 7-10 days. The flavors keep developing, and it should stay crunchy for the first 5 days.

How Do I Know If My Salad Has Gone Bad?

Always trust your senses. If it smells off, is slimy or has mold, discard. If in doubt, throw it out.

Sauerkraut Salad Serving Suggestions

Side Salad - great with Shashlik, Sausages or Kotleti Meat Cutlets
Serve along side Boiled Potatoes with Garlic Butter
With Smoked Fish, Beet Cured Salmon or Pickled Fish
On Dark Rye Bread - Borodinsky Bread if you can find it, smear some butter, top with Sauerkraut Salad and enjoy as an open face sandwich
Most famously served as part of a Zakuski Feast. Serve alongside Pickled Mushrooms, Rye Bread Garlic Grenki, Cured Meats, Olivier Salad, Sliced Cheeses, Pickled Cucumbers, Vinegret Salad and some Horseradish Vodka

This classic Sauerkraut Salad is a Russian and Slavic staple. A delicious way to serve homemade Sauerkraut, perfect as a light side dish or appetizer or served with a hearty meal. Comes together in minutes, rich in probiotics, drawing from Russian table traditions. Bon Appetit! Приятного аппетита!