Sauerkraut Salad recipe

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Ingredients

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

Nutrition Info

577.1 calories
carbohydrate: 62.2 g
cholesterol: : -
fat: 37.2 g
fiber: 5.8 g
protein: 2.4 g
saturatedFat: 4.8 g
servingSize: -
sodium: 1057.3 mg
sugar: 55.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.

  2. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.

  3. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Recipe Yield

6 cups

Recipe Note

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

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