Crunchy Kraut Salad Recipe
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1/2 teaspoon celery seed
- 1. In a large serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a small saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 2-3 servings.
1 serving (3/4 cup) equals 170 calories, trace fat (trace saturated fat), 0 cholesterol, 894 mg sodium, 43 g carbohydrate, 4 g fiber, 2 g protein.
Reviews for Crunchy Kraut Salad
"My husband and I really liked this salad. It was so different from other sides we normally have- which is why I was hesitant to try it- but glad I did. The celery and onion were not at all overpowering, but combined with the kraut to give such a great tasting crunch. Did I mention this was cheap to throw together? Leftovers were also fantastic. Will definitely make this again!"
"Every time we have a pot luck in our park, I'm ask to bring this dish! For some reason, men really like this dish!"