Sauerkraut with Vegetable Oil and Onion
A true delicacy! Healthy and delicious! Sauerkraut with vegetable oil and onion is perhaps the simplest and fastest cold appetizer recipe. It goes well with meat dishes, potatoes, and more. You can even serve it at a festive table.
Updated : 25 September, 2025
Easy
About 30 min.
Ingredients
200 grams
Sauerkraut
1
Onion
5 tablespoon
Vegetable oil
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Which oil is best to use? Olive oil, vegetable oil, flaxseed oil, or unrefined oil work well for this recipe.
Step 2
Peel the onion, rinse, and pat dry with paper towels. For salad, red onion, white onion, shallots, or regular onions are ideal - they have a milder taste. Slice the onion into thin half rings, quarter rings, strips, or small cubes, whichever you prefer.
Step 3
If your sauerkraut is too sour, rinse it with cold water and squeeze out excess liquid (I usually skip this). Place the sauerkraut and finely chopped onion into a deep bowl.
Step 4
Rinse the herbs and dry them with paper towels to remove excess moisture, then chop finely. Ideal herbs for the salad are dill, green onion, or parsley. You can also use a mix of herbs.
Step 5
Pour oil over the mixture and mix thoroughly. Let the salad rest at room temperature for 10-15 minutes, mix again, and sprinkle with chopped herbs before serving.