Total TimePrep: 15 min. + chilling
- 2 cans (14 ounces each) sauerkraut, rinsed and drained
- 2 cups chopped celery
- 1 cup chopped onion
- 1 jar (2 ounces) diced pimientos, drained
- 1 medium green pepper, chopped
- 1/2 cup julienned carrot
- 1-1/2 cups sugar
- 1/3 cup cider vinegar
- In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts1 each: 235 calories, 0 fat (0 saturated fat), 0 cholesterol, 479mg sodium, 59g carbohydrate (52g sugars, 4g fiber), 2g protein.
Feb 20, 2014
Wonderful, even better than coleslaw ans healthier! I just made the recipe ad love it even before waiting for it to marinade. BUT I thought the amount of sugar was way too much and tried 1/3 the amount called for and it was good. It has a mild sweet sour taste with a good crunch It's so quick and easy to make. I also fond that using a slicer/julienne slicer from WalMart (under $!10) to work wonderfully fast. Definitely a recipe I will take to church potluck meals. p.s. Also warmed vinegar to dissolve sugar.
May 5, 2013
This was a delicious salad that I served with a Bratwurst stew for a family dinner.
May 20, 2011
We loved the crunch of this salad, as well as the flavor. Very easy to put together, except for the vinegar/sugar which I finally had to warm to get to dissolve. Next time I will try reducing the sugar to 1 cup.
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