Debbie Skeens
PDF

Kraut Salad

Ingredients

• 1 large can of shredded kraut  (recipe calls for 1 quart, but I use one  27-ounce can), washed & drained 
• 1 medium onion  
• 1 green bell pepper 
• 1 cup finely chopped celery
• 1 cup sugar
• 1/2 cup vegetable oil 
• 1/4 cup vinegar
• 1 tsp salt 

Directions

Mix all ingredients and let marinate, sitting overnight in the refrigerator. Salad will last for several weeks if kept refrigerated, but at my house it doesn’t have a chance to last that long! This dish pairs nicely with pinto beans, as well as served as a relish on hotdogs.