Description
A quick and tangy salad featuring sauerkraut, carrots, and mini peppers in a creamy dressing, perfect for potlucks or as a side dish.
Ingredients
Scale
- 2 cups sauerkraut, drained
- 1 cup carrots, shredded
- 1 cup mini peppers, chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Combine the drained sauerkraut, shredded carrots, and chopped mini peppers in a large bowl.
- Whisk together the mayonnaise, apple cider vinegar, and sugar in a separate bowl until smooth.
- Pour the dressing over the salad mixture and toss to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For best results, drain the sauerkraut well to avoid a soggy salad. Chill for at least 30 minutes to blend flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: sauerkraut salad, quick salad, picnic salad, tangy salad, easy side dish