Summer weather always means picnic and barbecue time. One of my favorite make ahead dishes are great marinated salads like this Overnight Sauerkraut Salad recipe that I want to share, being simplicity at its best. This salad is colorful with red and green peppers. It also has just enough sweetness to tame the harshness of the sauerkraut.
Just remember, you must not pull that salad out from the refrigerator too soon because it needs hours of time to allow those combined flavors to come into their own. Otherwise, you are cheating yourself from truly experiencing a taste sensation with how each ingredient seems to enhance the other just right as they merge their unique goodness together.
This salad is more on the order of coleslaw than sauerkraut. However, feel free to chop your vegetables according to your preference of how fine or thick. You can even add some grated carrot to my Overnight Sauerkraut Salad recipe, which I do sometimes.
I hope you do make this recipe because it honestly is so delicious!
If you have some extra sauerkraut and want to bring along an excellent cake to your cookout, you should try my Chocolate-Sauerkraut Cake recipe. The sauerkraut tastes like grated coconut flakes in this cake.
My Overnight Sauerkraut Salad
1 cup of canned sauerkraut, drained
1/4 cup of celery, finely chopped
1/4 cup of onion, finely chopped
1/4 cup of green pepper, chopped
1/4 cup of white vinegar
1/4 cup of sugar
2 tablespoons of olive oil
1/4 cup red bell pepper, chopped
1/4-1/2 teaspoon crushed red pepper flakes (optional)
Once everything is finally measured, you mix the ingredients and let marinate overnight in a covered glass dish in the refrigerator until serving the next day.
This will serve four.