Krispy Kraut Salad Recipe
Ingredients
1 can (1 lb.) sauerkraut
1 can (2 oz.) sliced pimientos, drained
1/2 cup chopped sweet onion or green onions
3/4 cup sliced celery
1 cup coarsely shredded carrots
1 green pepper, seeded and sliced
1/4 cup vinegar
1/2 cup sugar
3/4 teaspoon salt
1/8 teaspoon pepper
Iceberg lettuce (optional)
Chopped parsley (optional)
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.
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