Rediscover Versatile Sauerkraut: It's Savory In Salads And Sandwiches

  • Crunchy, colorful Sweet 'n' "Sauer" Confetti Kraut Slaw is a traditional favorite kraut recipe. Toss 3-1/2 cups drained kraut with 1/2 cup cider vinegar, 1 cup sugar, 1 cup chopped celery, 1 chopped green pepper, 1-1/2 cups chopped sweet onion and 1 (4 ounce) jar pimiento, drained and chopped. Cover; chill overnight. This slaw is great with barbecued meats, and it keeps well and travels safely for picnics.

 

  • Lighten up traditional companions pork and kraut, with this appetizing salad. Cut chilled, cooked pork tenderloin into strips and toss with chilled, drained sauerkraut, sliced apple, sliced sweet onion and pickled hot banana pepper rings. Toss with mixture of honey mustard and low-fat mayonnaise. As an alternative, try crumbled blue cheese and blue cheese dressing.

 

  • Remarkable Reubens can be light and lean. On a slice of rye bread, layer lean corned beef and piquant sauerkraut. Add reduced-calorie Russian dressing and top with low-fat Swiss cheese. Broil until cheese melts or heat in microwave using reduced power setting.

 

  • Revisit the legendary Reuben as a light salad. Toss red leaf lettuce with lean corned beef, sauerkraut, reduced-calorie Russian dressing and cubes of low-fat Swiss cheese. Cut hearty pumpernickel bread into croutons and toast in oven. Add to salad; sprinkle with caraway seeds.

 

  • Stuff whole wheat pita pockets with sauerkraut, shredded carrots, sliced plum tomatoes, green and red pepper rings, zucchini matchsticks, garbanzo beans and spicy radish or clover sprouts for a toothsome, healthful summertime sandwich. As an option, mix olive oil with garlic powder, pepper and soy sauce and toss with vegetables before stuffing.

 

  • Add zip to classic warm German potato salad by adding one to two cups of sauerkraut before tossing with the dressing.