Simple 5-Ingredient Beet Sauerkraut Salad
This Simple 5-Ingredient Beet Sauerkraut Salad is tangy, creamy, and full of crunch. It comes together in minutes, adds a burst of color to the table, and is made with just a handful of everyday ingredients.
Servings: 4
Calories: 163kcal
Ingredients
- 2 medium beets
- 1 cup sauerkraut drained
- 2 celery ribs
- ½ cup walnuts
- 1 tablespoon mayonnaise adjust creaminess to taste
- ¼ teaspoon salt adjust to taste
Instructions
- Peel the beets and grate them using a box grater or food processor. Place them in a large mixing bowl.2 medium beets
- If your sauerkraut comes in long strands, chop it into smaller pieces so it mixes evenly in the salad. Add it to the bowl with the beets.1 cup sauerkraut
- Cut each celery rib in half lengthwise then thinly slice and add it to the bowl with beets and sauerkraut.2 celery ribs
- Lightly crush or chop the walnuts and sprinkle them over the beet, sauerkraut, and celery mixture.½ cup walnuts
- Add the mayonnaise and a it of salt and gently stir until all ingredients are coated. Keep in mind that sauerkraut is already salty, so go light on the salt.1 tablespoon mayonnaise, ¼ teaspoon salt
- Chill (optional): Let the salad rest in the fridge for 15–20 minutes before serving to allow the flavors to meld.
Notes
If stored in an airtight container, it will stay fresh for up to 2 days. After that, the beets can release too much liquid and the salad may lose its crunch.
Wear gloves when peeling or grating beets to avoid staining your hands and nails. Beet juice can also stain cutting boards and countertops. Using parchment paper or a silicone mat can help.
Nutrition
Calories: 163kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 407mg | Fiber: 4g | Sugar: 7g | Vitamin A: 49IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg