- 1 cup sugar
- 1/2 cup canola oil
- 1 jar (32 ounces) sauerkraut, rinsed and drained
- 1 cup chopped celery
- 1 medium green or sweet red pepper, chopped
- 1/2 cup chopped onion
- In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight. Yield: 6-8 servings.
Reviews for Brick Haus Sauerkraut Salad
"This is one of my favorite salads, especially to take camping or to send with my husband on his hunting trips. I wouldn't change anything about the recipe."
"I got to travel to the Amana colonies and eat at the Brick Haus a couple times while going to college in Ames. I loved eating the original there, and I'm so glad you shared the recipe. I too have been making it for years."