Sauerkraut Slaw
This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. "It's often served at barbecues and picnics," notes Frances Campbell of Austin, Texas.
Ingredients
- 2 cans (14 ounces each) sauerkraut, rinsed and drained
- 2 cups chopped celery
- 1 cup chopped onion
- 1 jar (2 ounces) diced pimientos, drained
- 1 medium green pepper, chopped
- 1/2 cup julienned carrot
- 1-1/2 cups sugar
- 1/3 cup cider vinegar
