Cold Sauerkraut Salad
Total TimePrep: 10 min. + chilling
I made this recipe at least 2 weeks back! I'd decreased the amount of sauerkraut to 15-oz. and used a red pepper as I didn't have green pepper available. I did not use pimientos since I did not have any pimientos available. I decreased the amount of sugar and used 1/4 cup white vinegar and 1/4 cup white cooking WINE in place of the white wine vinegar as I didn't have white wine vinegar. This was a very refreshing salad!
This is nearly identical to our old family recipe, except for slightly different proportions in the dressing. We use only one cup of sugar, and apple cider vinegar rather than the white wine kind. We also add 1/4 cup of water to the dressing to dilute & mellow out the vinegar a little. Also, this being "undrained" sauerkraut, we find the addition of more salt unnecessary. Either way you choose to make it, it's a delicious addition to any picnic or potluck. You can even fool people who say they don't like sauerkraut -- they'll think they're eating gourmet coleslaw. Oh, one final thing... refrigerate at least 8 hours, pour off excess juice and toss before serving.