This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. "It's often served at barbecues and picnics," notes Frances Campbell of Austin, Texas.
- 2 cans (14 ounces each) sauerkraut, rinsed and drained
- 2 cups chopped celery
- 1 cup chopped onion
- 1 jar (2 ounces) diced pimientos, drained
- 1 medium green pepper, chopped
- 1/2 cup julienned carrot
- 1-1/2 cups sugar
- 1/3 cup cider vinegar
- In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight. Yield: 6 servings.
Originally published as Sauerkraut Slaw in Quick Cooking January/February 2005, p43
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