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.
- 1 can (16 ounces) sauerkraut, rinsed and well 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 canola oil
- 1. 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.
3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 264mg sodium, 18g carbohydrate (14g sugars, 2g fiber), 1g protein.
Jun 2, 2019I have made this salad many times through the years. Not only is it a colorful salad, it really tastes great. I can't tell you how many times I've heard some ask, "what is this"? It is also very versatile . It can be eaten as a salad or used as a topping for hot dogs, brats, or hamburgers. If I feel it needs a bit more " sour" to it, I splash in a little red wine vinegar . It lasts days in the frig. which is also a plus.
Nov 17, 2018This is a surprisingly delicious salad. I didn't have any pimientos so I omited that. I prefer less onion (1/4 cup)
Oct 11, 201810/3/18 I made this salad. Changes noted: No piementos, so I used red pepper, chopped fine. I'd had 1/2 red onion on hand, so I used that and also added 1 to 2 Tbsp. cider vinegar to the dressing. I'd made this salad before-when I'd first subscribed to TOH and ordered the TOH cookbooks featuring this recipe.
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