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Sauerkraut Salad Recipe
|Canned sauerkraut||29 Ounce, drained (One #2 1/2 Ounce Can)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned pimento||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|White sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2029 Calories from Fat 1003
% Daily Value*
Total Fat 114 g174.7%
Saturated Fat 5.6 g28.2%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 5546.9 mg231.1%
Total Carbohydrates 259 g86.3%
Dietary Fiber 30.3 g121.3%
Sugars 224.6 g
Protein 11 g21.8%
Vitamin A 49.2% Vitamin C 466.3%
Calcium 33.9% Iron 76.7%
*Based on a 2000 Calorie diet
In a jar combine oil, vinegar and sugar.
Stir to dissolve sugar and then shake.
Pour over vegetables and refrigerate for a few hours.
This salad keeps well in refrigerator for a week or so.