Bean Sprout And Sauerkraut Salad
A refreshing bean sprout and sauerkraut salad with tangy, savory flavors, perfect for light meals or side dishes, appealing to those who enjoy crunchy textures and zest.
Ingredients
- 1/2 cup sugar ⓘ
- 1/4 cup vinegar ⓘ
- 1/4 teaspoon celery salt ⓘ
- 1 tablespoon parsley flakes ⓘ
- 1/4 teaspoon sweet basil ⓘ
- 1/4 teaspoon seasoned salt ⓘ
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned pepper ⓘ
- 1/2 cup chopped onion
- 1/4 cup chopped celery ⓘ
- 1/2 cup chopped green pepper
- 14 oz. sauerkraut with juice ⓘ
- 14 oz. bean sprouts, drained and rinsed ⓘ
Instructions
- Combine sugar, vinegar, celery salt, parsley flakes, sweet basil, seasoned salt, garlic powder, and seasoned pepper in a saucepan and bring to a boil.
- Boil the mixture for 3 minutes.
- Pour the hot liquid over chopped onion, chopped celery, and chopped green pepper in a large bowl.
- Add the drained and rinsed bean sprouts and sauerkraut with juice.
- Mix well and chill before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried ones; fresh parsley and basil can elevate this salad. If you're short on time, you can use pre-chopped vegetables. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. This salad can also be made ahead of time, as the flavors meld beautifully after chilling.
Serving Suggestions
This salad pairs wonderfully with grilled meats or fish, making it a perfect side for summer barbecues. Serve alongside dishes like Oven Pot Roast or as part of a vegan meal for a refreshing contrast. Garnish with additional parsley for a pop of color before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold straight from the fridge, but for the best flavor, allow it to sit at room temperature for about 20 minutes before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Sprout And Sauerkraut Salad contains roughly 90 calories, with 4g protein, 20g carbohydrates, and 0g fat. It is an excellent source of vitamin C (92% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1814mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad tastes even better when made a day in advance. Prepare it and let it chill in the refrigerator overnight, allowing the flavors to develop fully.
Is there a substitute for sauerkraut?
If you don't have sauerkraut, you can use pickled cabbage or kimchi for a different flavor profile. Just keep in mind that this will alter the taste of the salad.
Can I add protein to this salad?
Yes! You can easily add cooked beans or chickpeas to make it more filling. For a non-vegan option, diced ham or shredded chicken would also work well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).