Sauerkraut Slaw Recipe
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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:6 servings
- 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
- 1. 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.
1 serving (1 each) equals 235 calories, trace fat (trace saturated fat), 0 cholesterol, 479 mg sodium, 59 g carbohydrate, 4 g fiber, 2 g protein.
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