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.
3/4 cup: 249 calories, 14g fat (2g saturated fat), 0 cholesterol, 763mg sodium, 32g carbohydrate (26g sugars, 4g fiber), 1g 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."