Ingredients:
- 16 oz. bag sauerkraut — do not drain
- 1/2 cup carrot, finely chopped
- 1 cup celery, diced
- 1 cup red, yellow, green bell peppers, chopped
- 1/3 cup sweet onion, chopped
- 1 crisp apple, unpeeled, chopped.
- 1 cup white vinegar
- 1 cup sugar
- 1/4 cup vegetable oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
Directions:
- Place the undrained sauerkraut into a large glass or plastic bowl. Chop and add all the vegetables and the apple to the sauerkraut.
- Combine vinegar and sugar in a saucepan and heat on the stove until the sugar is all dissolved. Add the oil, salt and pepper.
- Cool to room temperature and pour over the salad ingredients. Stir to combine everything thoroughly. Cover and refrigerate for at least 24 hours before serving.
- This salad keeps for two weeks or more in the refrigerator.
