- 1 can (16 ounces) sauerkraut, rinsed and well drained
- 1 cup grated carrots
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1 jar (4 ounces) diced pimientos, drained
- 3/4 cup sugar
- 1/2 cup canola oil
- In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours. Yield: 10-12 servings.
Originally published as Sauerkraut Salad in Taste of Home August/September 1993, p39
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