I promise it’s not as bad as it sounds {sauerkraut salad}

I can’t believe I actually tried this recipe!  I don’t know about you but even the name ‘sauerkraut salad’ sounds absolutely unappetizing (this is coming from someone who loves sauerkraut).  But I happened to have leftover sauerkraut in the fridge and some time on my hands today so I got the crazy urge to mix this together.

sauerkraut saladsauerkraut salad

I have no idea where Mema got this recipe and I can only imagine what the person was thinking when they first said, ‘Hmm, I think a nice sauerkraut salad would go with this meal.’  But whoever that person was, they actually got it right!  This is definitely not for the faint-hearted.  Adding horseradish to sauerkraut makes for a pretty powerful punch. But somehow the apples and onions add a delicious crunch and tone down the sauerkraut/horseradish combination, even if just a bit.

sauerkraut salad

The recipe serves 2 (although that would be pretty big servings) so I halved it.  I couldn’t imagine any one else in my family wanting to try this.  But I ate it and enjoyed it!  And if you like sauerkraut, I think you might too.  And if you’re heading to a potluck you should take a big bowl of sauerkraut salad.  It’s guaranteed to get people talking!

Sauerkraut Salad

serves 2

1 c. drained sauerkraut

1 medium apple, chopped (you can also use dried apple)

2 ounces thinly sliced onion

1 tsp. horseradish

2 tsp. oil

Combine kraut, apple, onion, and horseradish in a bowl.  Toss.  Add oil and mix well.

Enjoy (if you dare!)


A Week of Salads – A-B-C Salad {apple, broccoli, cabbage…}

a-b-c salad

This is one of those salads I wasn’t so sure about.  I love the mix of veggies in there yet I wasn’t so sure about the apple.  But that did not deter me from trying out the recipe last night for dinner and I’m really very glad I did!  It is very light and refreshing, especially with the apple in there – a perfect summer salad – but what pulls everything together is the salad dressing! Oh my, it’s scrumptious!  It is definitely going to be my go-to dressing from now on!


1 large apple, cut into chunks

1/2 lb. broccoli florets

1/2 small cabbage, shredded (I thinly sliced mine)

1 small onion, chopped (I used a red onion)

1 small green pepper, chopped

1 small red pepper, chopped

Combine all ingredients in a large bowl and serve with the following dressing.


1/4 c. oil

1/3 c. honey

1/4 c. cider vinegar

4 T. lemon juice

2 tsp. prepared mustard

1/2 tsp. paprika

1/4 tsp. each salt & pepper

Combine all ingredients in a jar with a tight-fitting lid.  Shake well to blend (I had to shake pretty hard to make sure the honey mixed in well).  Refrigerate.

A Week of Salads – Cabbage Slaw aka Barbecue Slaw {no mayonnaise}

cabbage slaw

I love coleslaw!  Especially if it doesn’t have mayo.  I like mayo but only on certain things and slaw is not one of them so I got giddy with excitement when I saw this recipe {and I was not disappointed}!  This is a very simple recipe but the flavor is wonderful.  I thought it would be a bit sweeter than it is with the amount of sugar added but the sugar and vinegar balance each other out very nicely.  I think it would be great on a barbecue sandwich and I may just have to make some soon so I can try it out.  Maybe dinner tonight!?

1 medium cabbage, grated (I thinly sliced mine)

1 large onion, sliced

3/4 c. sugar

1 c. vinegar (I actually used apple cider vinegar)

1 1/2 tsp. salt

1 tsp. celery salt

1 T. mustard

1 T. sugar

1 c. oil

Put cabbage and onion in a large bowl and sprinkle the 3/4 c. sugar over it and set aside. Bring vinegar, salt, celery salt, mustard, and 1 T. sugar to a boil.  Then add the oil and bring to a boil again.  Pour mixture over cabbage & onions and stir.  Cover and refrigerate.

notes from Mema’s recipe: will keep for several days; better if it has set for several hours