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Servings:

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 1/2 cups white sugar
1 cup vegetable oil
1/2 cup cider vinegar

Sauerkraut Salad

Submitted by: Joan Long Dixon

Avg. Member Rating:

*****

Recipe provided by:

"Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait."

In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Servings Per Recipe: 6

Amount Per Serving
Calories: 577
Total Fat: 37.2g
Cholesterol: 0mg
Sodium: 1057mg
Total Carbohydrates: 62.2g
Dietary Fiber: 5.8g
Protein: 2.4g

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