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During cook-out season here in the Coal Region, the requisite potato and macaroni salads show up. As much as I am fan of both of those, I like to “shake things up a bit” and add something to the mix that is a bit unexpected.
My favorite for warm weather gatherings is Sauerkraut Salad. Embracing the Anthracite Coal Region blending of cultures — the Pennsylvania Dutch, German, and Eastern European cuisines love to make dishes from sauerkraut and cabbage — this fits in perfectly!
Even people who normally do not like sauerkraut (GASP!!!) often like this salad. It’s delicious as a side dish, but also good on burgers, sausages, brats, and sandwiches. Make sure to make it a day ahead so the flavors can blend.
Make it the night before serving. As with so many recipes, this lends itself well to adapting to your tastes; adjust the sugar and vinegar as you prefer. If in doubt about amounts, always start with less — you can always add, but you cannot take it out once mixed in!
Sauerkraut SaladCourse: SaladsCuisine: Pa. Dutch, Polish, GermanDifficulty: Easy
1 quart of sauerkraut
1 cup green bell pepper, diced
1 small onion, diced
1 cup celery, diced
1/2 cup carrot, diced
1 small jar pimentos, drained
1 apple, peeled and chopped (Use something sweet/tart and crisp; Braeburn, Jonagold, Pink Lady, Fuji, Gala)
1 cup white sugar (or to your taste)
1/2 cup vegetable oil
1 cup vinegar (cider or white)
Black pepper to taste
- Rinse and drain sauerkraut.
- In large bowl, mix sugar, oil, vinegar and stir until sugar is dissolved.
- Add chopped vegetables, sauerkraut and pimentos. Stir to mix well. Add black pepper to taste.
- Marinate overnight in the refrigerator before serving.