- 1 can (14 ounces) sauerkraut, rinsed and drained
- 1 medium green pepper, diced
- 1 cup diced celery
- 1 medium onion, diced
- 3/4 to 1 cup sugar
- 1/2 cup cider vinegar
- 1 jar (2 ounces) diced pimientos, drained
- In a 1-qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.
Reviews for Liberty Sauerkraut Salad
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"quick and easy way to make coleslaw"
"I have made this salad numerous times and it always gets rave reviews. After I took it to an American Legion meeting, the recipe was published in the Legion newsletter because so many people had requested it! Easy and quick."
"Excellent, my mom saved the leftovers to serve on hotdogs."
"my husband is very fussy, he turned his nose up at it until he tryed it, he wants me to make it for our friends forth of july party."