I promise that we're not going to post exclusively salad recipes, but this is another fantastic recipe using our Black and White Sauerkraut. Zesty and fresh, this salad is best made the night before to give the flavors time to develop. Serve this on it's own for lunch or as a side dish with dinner. This is a fantastic compliment to grilled sausages!

Like the Curtido salad, there is plenty of room to play with this salad. Consider adding red pepper flakes for an extra kick and change up the vegetables if you get bored. 


2 cups Black and White Kraut, brine drained (set this aside to add to your next broth!)

2 carrots, grated

1 cup celery, sliced

½ cup bell peppers, diced

½ cup onion, chopped

1/2 cup sugar or honey (optional, or to taste)

1 cup apple cider vinegar

¼ cup oil

¼ teaspoon salt

½ teaspoon garlic powder


  1. Combine Black and White Kraut, carrots, celery, bell peppers, and onion in a large bowl.

  2. In a separate bowl, whisk together sugar, vinegar, oil, salt, and garlic powder.

  3. Pour vinegar mixture over salad and stir to combine.  Cover and refrigerate overnight.