Krispy Kraut Salad Recipe
Ingredients
| Sauerkraut | 1 Can (10oz) | |
| Pimientos | 1 Can (10oz), drained | |
| 1/2 cup chopped sweet onion or green onions | ||
| Celery | 3/4 Cup (16 tbs), sliced | |
| 1 cup coarsely shredded carrots | ||
| 1 green pepper, seeded and sliced | ||
| Vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Empty the sauerkraut into a wire strainer and drain, pressing out all the liquid.
Combine in a bowl the kraut, pimiento, onion, celery, carrots, and green pepper.
In a small bowl combine the vinegar, sugar, salt, and pepper; stir until the sugar is dissolved, then pour over the sauerkraut mixture.
Mix together lightly.
Cover and refrigerate at least 30 minutes, or up to about 6 hours.
Combine in a bowl the kraut, pimiento, onion, celery, carrots, and green pepper.
In a small bowl combine the vinegar, sugar, salt, and pepper; stir until the sugar is dissolved, then pour over the sauerkraut mixture.
Mix together lightly.
Cover and refrigerate at least 30 minutes, or up to about 6 hours.
Chef
