Crunchy Kraut Salad Recipe
- 1 can (14 ounces) sauerkraut, drained
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1/2 cup sugar
- 1/4 cup white vinegar
- 1/2 teaspoon celery seed
- 1. In a serving bowl, combine the sauerkraut, celery, green pepper and onion; set aside. In a saucepan, bring sugar and vinegar to a boil; cook and stir for 1 minute or until sugar is dissolved. Remove from the heat; cool slightly. Pour over sauerkraut mixture; sprinkle with celery seed. Toss to coat. Refrigerate for at least 1 hour. Yield: 2-3 servings.
3/4 cup: 170 calories, 0 fat (0 saturated fat), 0 cholesterol, 894mg sodium, 43g carbohydrate (35g sugars, 4g fiber), 2g protein.
Reviews for Crunchy Kraut Salad
"I was reluctant to try this, but I am glad I did. Good salad."
"This is so good.The only thing I do differently is, I use kraut that my son makes. It is so much better than anything from the store. I also omit the celery since my family does not care for it."
"My husband and I really liked this salad. It was so different from other sides we normally have- which is why I was hesitant to try it- but glad I did. The celery and onion were not at all overpowering, but combined with the kraut to give such a great tasting crunch. Did I mention this was cheap to throw together? Leftovers were also fantastic. Will definitely make this again!"
"Every time we have a pot luck in our park, I'm ask to bring this dish! For some reason, men really like this dish!"