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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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings

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

Directions

  • In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts
1 each: 235 calories, 0 fat (0 saturated fat), 0 cholesterol, 479mg sodium, 59g carbohydrate (52g sugars, 4g fiber), 2g protein.

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