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Sauerkraut Apple Salad

Guests say this salad is crisp, delicious, different and surprising! That's because of the unusual combination of ingredients, including sauerkraut, apple, onion and dill pickles. See if you agree. -Debbie Terenzini, Lusby, Maryland
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings


  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 1 medium tart apple, peeled and chopped
  • 1 small onion, chopped
  • 3/4 cup chopped dill pickle
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 1 tablespoon dill weed
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 cup vegetable oil


  • In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
3/4 cup: 102 calories, 7g fat (1g saturated fat), 0 cholesterol, 1101mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 1g protein.

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Average Rating:
  • Dawn
    Oct 13, 2020

    I remade this salad 10/13/2020 and this time, I'd used LESS sauerkraut as I did the first time, a medium Granny Smith apple, UNPEELED, & chopped, the 3/4 cup chopped pickle, but used Claussen Bread/Butter Pickles. Everything else was kept this time as recipe directed! I'd had the ingredients on hand this time!

  • delowenstein
    Aug 1, 2016

    I really liked this recipe! I did scale back on the ingredients used: I used a 15-oz. can sauerkraut, 1 medium Granny Smith apple, chopped, 3/4 cup sweet and tangy pickle relish. I'd omitted basil and parsley flakes and substituted Italian seasoning-1-1/2 tsp. I'd used at least 1/3 cup vegetable oil. This was a unique salad recipe! Thank you for sharing! delowenstein

  • SusanCJones
    Jan 12, 2007

    No comment left