Sauerkraut Salad
"Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait."
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 onion chopped
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 1 green bell pepper chopped
- 1/2 cup cider vinegar
- 1 quart sauerkraut drained
- 2 stalks celery chopped
- 1 large carrot chopped
- 4 oz diced pimento peppers drained
- 1 teaspoon mustard seed
- Carbohydrate 43.1371858411842 g
- Cholesterol 0 mg
- Fat 27.7800224526455 g
- Fiber 4.42390277336208 g
- Protein 1.85096855928523 g
- Saturated Fat 2.08894350986761 g
- Serving Size 1 1 Serving (245g)
- Sodium 649.04087478438 mg
- Sugar 38.7132830678221 g
- Trans Fat 0.411762431516526 g
- Calories 417 calories
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture. In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat. Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
