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Sauerkraut Slaw Recipe

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This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. "It's often served at barbecues and picnics," notes Frances Campbell of Austin, Texas.

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Sauerkraut Slaw Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

2 cans (14 ounces each) sauerkraut, rinsed and drained
2 cups chopped celery
1 cup chopped onion
1 jar (2 ounces) diced pimientos, drained
1 medium green pepper, chopped
1/2 cup julienned carrot
1-1/2 cups sugar
1/3 cup cider vinegar

Directions

In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 235 calories, trace fat (trace saturated fat), 0 cholesterol, 479 mg sodium, 59 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Sauerkraut Slaw in Quick Cooking January/February 2005, p43

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Sauerkraut Slaw

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Reviewed on May. 05, 2013 by katlaydee3

This was a delicious salad that I served with a Bratwurst stew for a family dinner.

Reviewed on May. 20, 2011 by StellaB57

We loved the crunch of this salad, as well as the flavor. Very easy to put together, except for the vinegar/sugar which I finally had to warm to get to dissolve. Next time I will try reducing the sugar to 1 cup.