German Sauerkraut Salad (Sauerkrautsalat) Recipe
A light, crunchy sauerkraut salad that in Germany is often served with roasted meats or sausages. The flavor is fresher and more herb-forward than classic braised cabbage, and the addition of apple and carrot softens the sourness. It’s a great way to use sauerkraut for something other than bigos or fried cabbage.
Such raw sauerkraut salads are popular in southern Germany as a side for roasted meats, pork knuckle or sausages from street stalls. You’ll also often find them in beer halls, served alongside pretzels and beer.
This salad combines the tang of sauerkraut with the sweetness of apple and carrot, creating a refreshing, crunchy side that’s lighter than traditional cooked cabbage dishes. It’s quick to make, keeps well in the fridge and pairs with many hearty mains.
Why this version works
- Apple and carrot add natural sweetness, so you don’t need much sugar.
- A short resting time lets the flavors meld, while the cabbage stays crunchy.
- Caraway and parsley give it a distinctly German character and a fresh aroma.
Chef's tips
Adjust the sourness by rinsing the sauerkraut more or less, and by tweaking the amount of sugar and vinegar. If your sauerkraut is very salty, be careful when adding extra salt at the end.
How to serve
Serve slightly chilled or at cool room temperature. It’s perfect next to roast pork, grilled sausages, schnitzel or simple pan-fried cutlets. For a lighter meal, serve it with boiled potatoes and a fried or poached egg.
Watch out for
- Don’t squeeze the sauerkraut completely dry, or the salad will end up too dry.
- Adding too much vinegar at the beginning makes it hard to balance the flavor – it’s better to add it at the end in small amounts.
Substitutions
- You can replace distilled vinegar with apple cider or wine vinegar if you prefer a milder, fruitier acidity.
- Whole caraway seeds can be substituted with ground caraway, using half the amount so it doesn’t overpower the salad.
- Parsley can be swapped for fresh dill if you want a more herbal, spring-like note.
Ingredients
- sauerkraut - 400 g
- apple - 1 piece
- carrot - 1 piece
- onion - 0.5 piece
- vegetable oil - 3 tablespoons
- vinegar - 1 tablespoon
- sugar - 1 teaspoon
- caraway seeds - 0.5 teaspoons
- parsley, finely chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Taste the sauerkraut to judge how sour and salty it is. If it’s very sharp, quickly rinse it in cold water and squeeze it well in your hands until it stops dripping – it should be moist but not wet.
- Transfer the sauerkraut to a board and chop it into shorter strands. After chopping, you can lightly press it 2–3 times in a bowl with your hand until it starts to look slightly glossy but still stays distinctly crunchy.
- Wash the apple, remove the core and coarsely grate it with the skin on. Peel the carrot, grate it on the coarse side and immediately mix it with the sauerkraut so the apple doesn’t turn brown.
- Peel the onion and slice it very thinly into half-moons or dice it finely. If its flavor is very pungent, cover the chopped onion with cold water for 5 minutes, then drain – it will be milder and less dominant.
- In a large bowl, mix the oil, vinegar, sugar and caraway seeds until the sugar dissolves and the liquid turns slightly cloudy – you should get a light emulsion. Taste it: the dressing should be gently sweet-and-sour with noticeable caraway.
- Add the sauerkraut, apple, carrot and onion to the bowl with the dressing. Mix thoroughly with a spoon or your hands, gently squeezing until the vegetables release some juice and start to shine, while still remaining springy.
- Season carefully with salt and a generous amount of freshly ground black pepper. Add finely chopped parsley and mix again so the herbs are evenly distributed and the salad takes on a bright, fresh color.
- Let the salad rest for 15–20 minutes at room temperature or in the fridge. After that, taste and, if needed, adjust with a little more vinegar, sugar or pepper – the flavor should be clear and lively, but not aggressively sour.
Storage
Keep any leftovers covered in the fridge and stir before serving again. The salad often tastes even better the next day as the flavors develop.
This is one of those salads that tastes like something from a German Gasthaus: simple ingredients, but lots of flavor and crunch. It’s also a practical way to use up leftover sauerkraut from other dishes.
