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Crunchy Sauerkraut Salad

Debbie Jones' tangy crisp salad combines apple and dill with sauerkraut for a refreshingly different side dish. "It's delicious served with pork roast," says this California, Maryland field editor who loves to entertain - from casual cookouts to formal dinner parties.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    10-12 servings

Ingredients

  • 1 can (27 ounces) sauerkraut, rinsed and drained
  • 1 unpeeled apple, chopped
  • 1 small onion, chopped
  • 3/4 cup finely chopped dill pickle
  • 1/2 cup canola oil
  • 3 tablespoons lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper

Directions

  • In a bowl, combine all ingredients. Cover and chill for at least 1 hour.

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