Skip to main content
Epicurious

Sauerkraut Salad

This is best when you have freshly made sauerkraut—especially a whole head, which you can sometimes find at Eastern European specialty markets. There will, of course, be times when that’s impossible, and then you must turn to packaged sauerkraut. This is not a problem as long as you steer clear of the canned stuff and look for that packed in plastic bags, containing nothing but cabbage and salt. Serve this strong, tart salad with a hearty meat dish, like “Deviled” Pork Chops (page 362), Baeckoffe of Pork and Lamb (page 399), or Carbonnade (page 385).

Recipe information

  • Yield

    makes 4 servings

Ingredients

One 2-pound head or 2 pounds packaged sauerkraut
1 heaping tablespoon sweet paprika
1/3 cup walnut, hazelnut, dark sesame, or extra virgin olive oil
1/2 cup pitted and chopped black olives, preferably not canned

Preparation

  1. Step 1

    If using a whole head of sauerkraut, quarter, core, and shred it as finely as possible. If using packaged sauerkraut, rinse lightly and drain well.

    Step 2

    Stir in the paprika and oil and garnish with the olives.

  2. Sauerkraut Salad, Russian Style

    Step 3

    Prepare the sauerkraut as in step 1. Substitute sugar for the paprika and use extra virgin olive oil; substitute an apple (Granny Smith is good here), peeled, cored, and shredded on a grater (or in a small food processor), for the olives. Add 2 scallions, trimmed and chopped, and 1 cup chopped jarred or canned plums (or dried prunes, soaked in a little water or port). Toss all the ingredients together and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladEastern EuropeanEuropeanRussianOliveSideDinnerDairy FreeGluten FreeNut FreeRawVeganVegetarianKeto5 Ingredients or FewerQuickEasyNo-CookCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.