
Debbie Skeens
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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.