Sauerkraut salad is not a frequent guest on our tables. It’s more common for us to eat sauerkraut as an independent snack. But it turns out that if you add a few other ingredients to it, you will end up with a delicious original dish.

Having decided to make a salad from this product, you need to consider that it is not a universal product, therefore it is far from being combined with all products. It is undesirable to combine it in one dish with boiled fish, pork or chicken meat, as well as with sweet fruits.

To make the salad more convenient to mix, it is advisable to cut the cabbage across.

Salad Recipes: with Cheese and Eggs

If we talk about this salad, then its feature is that vegetable oil is used for dressing, which the dish is watered at the time of serving. You do not need to mix it.

Required Products:

  • 200 g of cabbage;
  • A slice (about 100 g) of hard cheese;
  • 2 eggs;
  • A small root of parsley (you can replace another greens that you like);
  • Chives;
  • Any vegetable oil (preferably olive).
  • Salt and spices.

Step-by-step cooking process:

  1. Pre-boil eggs, peel after cooling and cut into cubes.
  2. Coarse cheese with a grater.
  3. Peel the parsley root and cut into strips.
  4. Chop the onion arbitrarily.
  5. Squash cabbage from excess liquid.
  6. Combine everything, but do not mix. Fill with oil, add salt and other spices if necessary.

Bacon salad

The dish combines the tenderness of beets and bacon with the spiciness of sauerkraut.

Required Products:

  • 0.5 kg of sauerkraut;
  • 2 table beets;
  • 150 g of bacon;
  • 1 small onion;
  • Greens (any, but parsley is better) and vegetable oil (preferably unrefined) to taste.

Cooking process:

  1. Cut the bacon into small strips and fry without using oil.
  2. Squash cabbage from excess liquid.
  3. Chop and onion randomly with the cabbage.
  4. Boil the beets. After cooling, grate beets. Combine with cabbage and onions.
  5. When the bacon has cooled, combine it with vegetables and season to mix.
  6. Garnish with greens. Dill is perfect for this salad.

Vinaigrette with squid

Read also: vinaigrette - classic recipe with peas

 

It would seem that you will not surprise anyone with a vinaigrette. But, not that. Classic vinaigrette is a vegetable salad. Squid in this recipe gives the dish a special, piquant note.

Required Products:

  • 500g cabbage;
  • 400-500 g chilled squid;
  • 3 potatoes;
  • 1 beetroot;
  • 1 medium carrot;
  • 2 cucumbers (necessarily pickled, salted will not work);
  • 1 onion;
  • Unrefined vegetable oil;
  • A few tablespoons of vinegar (9%);
  • Sugar, salt and other spices (ground pepper, etc.).

Cooking process:

  1. Boil the squid. This should be done no more than 2-3 minutes, otherwise it will become tough. After the squid has cooled, it is cut into strips.
  2. Slice the cucumber.
  3. Squash cabbage from excess liquid.
  4. Boil and chop raw vegetables.
  5. Chop the onion.
  6. Put everything in a bowl and mix.

Healthy Sauerkraut Salad

Incredibly, a salad with sauerkraut can be sweet. And the “Useful” salad recipe with sauerkraut is proof of that. This dish is sure to please the sweet tooth.

Required Products:

  • 250-300 g sauerkraut;
  • 1 medium carrot;
  • Chives;
  • Sugar to taste;
  • 2 tbsp. l unrefined vegetable oil.

Cooking process:

  1. Rinse the cabbage under running water and squeeze well.
  2. Grated peeled carrots.
  3. Chop the onion arbitrarily.
  4. Combine vegetables by mixing with granulated sugar and butter.

Vinaigrette with beans and mushrooms

 

The vinaigrette recipe has many interpretations. It is enough to replace just one ingredient in it and the dish will sparkle with new colors. The combination of cabbage and mushrooms is considered a classic, so this dish should captivate everyone.

Required Products:

  • 400 g sauerkraut
  • 1 large or 2 medium beets;
  • 1 medium carrot;
  • 2-4 potatoes, depending on their size;
  • 1 can of red beans in its own juice;
  • 1 small jar of pickled mushrooms (honey mushrooms, champignons, etc.);
  • 1 onion;
  • 3 tbsp. l unrefined oil.

Cooking process:

  1. Boil raw vegetables separately.
  2. After the vegetables have cooled, cut them into cubes.
  3. Chop the onion.
  4. Drain the liquid from beans and mushrooms. If the mushrooms are large, then cut them into plates.
  5. Squash the cabbage.
  6. Combine and mix everything in a large salad bowl.
  7. Fill with oil. If you need to salt and only then mix. After that, the salad can be served.

With pickled onions and lingonberries

Lingonberries and onions must first be marinated. Therefore, you need to do this in advance.

Essential Ingredients:

  • 300-400 g sauerkraut;
  • 2 middle apple (sour varieties);
  • 2 onions;
  • 200 g of lingonberry berries;
  • 50 g of peeled sunflower seeds;
  • 3 tbsp. l apple or wine vinegar (6%)%
  • 2 tbsp. l Sahara;
  • 2 tbsp. l salt;
  • 2 cloves;
  • Bay leaf;
  • Spices and unrefined vegetable oil.

Cooking process:

  1. First you need to pickle onions and lingonberries. To do this, boil 1 liter of water, where to add all the spices for the marinade. Ready marinade pour chopped onion. Add cranberries to this. Pickle foods should be at least 24 hours at room temperature. After that they are ready.
  2. Drain the marinade from vinegar and lingonberries. Add squeezed cabbage to this.
  3. Peel the apples by cutting the skin and removing the middle of the fruit. Cut and combine with other products.
  4. Mix everything and set aside for a while so that the salad is infused.
  5. While the salad will be infused, fry the sunflower seeds in a dry pan. Add them to other products.
  6. Season, pepper and mix a little.

Beef and Sauerkraut

Thanks to the combination of meat products, in this case beef heart and vegetables, it can be called a full-fledged dish, which is ideal for dinner.

Required Products:

  • 250 g of cabbage;
  • 1 beef heart;
  • 1 medium apple (green or other unsweetened varieties);
  • 1 small onion;
  • Vegetable oil (unrefined), salt and herbs.

Cooking process:

  1. Pre-boil the heart. After complete cooling, cut into small slices.
  2. Cut the onion into half rings, which you need to pour steep boiling water for several minutes.
  3. Peel the apples from the skin and seeds. Dice the same size as the heart.
  4. Grind parsley or other herbs.
  5. Squash the cabbage.
  6. Mix everything.

With fried eggplant

Unusual at first glance, a combination of sauerkraut and fried eggplant successfully combined in this dish.

Required Products:

  • 200 g of cabbage;
  • 2 eggplants;
  • 1 jar of green peas;
  • 1 sweet pepper;
  • A bunch of greens;
  • Olive oil or other vegetable.

For refueling you will need:

  • 0.5 tsp vinegar (wine or apple);
  • 0.5 cups (100 ml) of freshly squeezed orange juice;
  • ¾ tsp salt;
  • A pinch of black pepper.

Cooking process:

  1. Cut the eggplants into small pieces and fry them until a brown crust appears on them.
  2. Cut the pepper.
  3. Squash the cabbage.
  4. Grind greens.
  5. Combine all prepared ingredients.
  6. From vinegar, orange juice, salt and pepper, prepare a dressing, which pour salad. Stir all the ingredients.

Potato salad

Despite the simplicity of the products used, this salad with potatoes is quite tasty.

Essential Ingredients:

  • Sauerkraut (about 1 cup);
  • 3 potatoes;
  • 2 cucumbers (necessarily pickled);
  • A bit of any greens (dill, parsley, onion optional);
  • Vegetable oil (it is better to take unrefined);
  • Salt and spices.

Cooking process:

  1. Pre-boil the potatoes and cut into arbitrary pieces (not large).
  2. Dice cucumbers the same size as potatoes.
  3. Squash the cabbage.
  4. Grind greens.
  5. By adding vegetable oil and spices, mix everything well in a deep salad bowl.

Grape salad

Tasty, juicy salad in which in a unique way sour and sweet ingredients are combined.

Required Products:

  • 300 g sauerkraut;
  • A small bunch of grapes (ideally quiche-mish or another seedless);
  • 1 green apple
  • 1 medium onion;
  • 1 tbsp. l Sahara;
  • Refined Vegetable Oil.

Cooking process:

  1. Apples (it is better to choose green varieties) peel and cut into slices.
  2. Squeeze cabbage from excess brine and mix with apples.
  3. Chop the onion and mix it with sugar.
  4. Grapes cut in half or 4 parts, depending on the size of the berry.
  5. Mix all the ingredients.

Calorie Salads

Calorie salads with sauerkraut are not high. This is due to the fact that they mainly include low-calorie foods.

The calorie content of the cabbage itself is 101 kcal per 100 grams.

If the salad is seasoned not with vegetable oil, but with sour cream or mayonnaise, then the calorie content of the finished dish increases accordingly.

 

On average, the calorie content of salads with sauerkraut is 80-110 kcal per 100 g of the finished product.

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