Sauerkraut is one of my favorite ingredients to work with. It is so rich and tangy that this salad is irresistible.—Florence Schuerer, Amana, Iowa
- 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.
Originally published as Brick Haus Sauerkraut Salad in Taste of Home October/November 1993, p51
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