I got this tangy recipe from my sister-in-law in Michigan. It always gets raves at potlucks. It's easy to prepare and can be made a day or two before the get-together.
Recommended: 33 Bright Winter Salads
VERIFIED BY Taste of Home Test Kitchen
- 1 can (16-ounces) sauerkraut, drained
- 1 cup grated carrots
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1 jar (4 ounces) diced pimientos, drained
- 3/4 cup sugar
- 1/2 cup vegetable oil
- In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours. Yield: 10-12 servings.
Originally published as Sauerkraut Salad in Taste of Home August/September 1993, p39