Sauerkraut Salad
This recipe reminds me of Cole Slaw but I think it is much better. Very good with barbecue and baked beans!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 8
sauerkraut
american
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup sugar
- 1 cup celery chopped
- 1/4 cup vegetable oil
- 1 cup onion chopped
- 1 can sauerkraut 15 oz drained
- 1 cup carrots grated
- 1 cup bell pepper chopped
- 1 jar pimiento 4 oz drained
- Carbohydrate 37.5368491964366 g
- Cholesterol 0 mg
- Fat 21.2006610719964 g
- Fiber 2.70598943218315 g
- Protein 1.0597080758928 g
- Saturated Fat 1.59261844495861 g
- Serving Size 1 1 Serving (165g)
- Sodium 344.247150379259 mg
- Sugar 34.8308597642535 g
- Trans Fat 0.302363396597513 g
- Calories 334 calories
In a large bowl, mix sauerkraut, carrots, green pepper, onion and pimientos. In a small bowl, combine sugar and oil. Stir until sugar is completely moistened. Spoon sugar and oil mixture over vegetables and mix well. Cover and refrigerate for at least 6 hours before serving. Keeps well in refrigerator for several days.
