Sauerkraut Slaw Recipe
- 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 each: 235 calories, trace fat (trace saturated fat), 0mg cholesterol, 479mg sodium, 59g carbohydrate (52g sugars, 4g fiber), 2g protein
Reviews for Sauerkraut Slaw
"Wonderful, even better than coleslaw ans healthier! I just made the recipe ad love it even before waiting for it to marinade. BUT I thought the amount of sugar was way too much and tried 1/3 the amount called for and it was good. It has a mild sweet sour taste with a good crunch It's so quick and easy to make. I also fond that using a slicer/julienne slicer from WalMart (under $!10) to work wonderfully fast. Definitely a recipe I will take to church potluck meals. p.s. Also warmed vinegar to dissolve sugar."
"This was a delicious salad that I served with a Bratwurst stew for a family dinner."
"We loved the crunch of this salad, as well as the flavor. Very easy to put together, except for the vinegar/sugar which I finally had to warm to get to dissolve. Next time I will try reducing the sugar to 1 cup."