Brick Haus Sauerkraut Salad Recipe
- 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
- 1. In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight. Yield: 6-8 servings.
1 serving (3/4 cup) equals 249 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 763 mg sodium, 32 g carbohydrate, 4 g fiber, 1 g protein.
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."
"Hi Florence;I have been making this salad for years and everyone loves it..It reminds of the triple bean salad..Thank you for sharing.."