Live Chat
Serving independent insurance agents since 1954

Debbie Skeens

Kraut Salad


  • 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 


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.