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Northwoods Wild Rice Salad

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Total Time
Prep: 20 min. + chilling Cook: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Jeanne Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 08, 2023

This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota

Test Kitchen Approved

Northwoods Wild Rice Salad

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Yield: 8 servings
Prep: 20 min
Cook: 40 min
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Ingredients

  • 2/3 cup uncooked wild rice
  • 2 cans (14 ounces each) sauerkraut, rinsed and well drained
  • 1 medium apple, peeled and chopped
  • 3/4 cup chopped celery
  • 3/4 cup shredded carrot (about 1 large carrot)
  • 1/2 cup finely chopped red onion
  • dressing:
    • 1/2 cup sugar
    • 1/3 cup cider vinegar
    • 3 tablespoons canola oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 tablespoons minced fresh parsley
    • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
    • 3/4 cup chopped walnuts, toasted
Text Ingredients

Directions

  1. Cook wild rice according to package directions. Cool completely.
  2. In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first 5 dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine.
  3. Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

Nutrition Facts

3/4 cup: 290 calories, 17g fat (1g saturated fat), 0 cholesterol, 747mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.
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