Sauerkraut Salad
Poppa kept 2 versions of this dish.
Follow any recipe, mix and match, or use for inspiration for your own version. That's how Poppa did it.
Sauerkraut Salad II
A colorful marinated sauerkraut salad with grated carrots, celery, green pepper, onion, and pimientos in a sweetened oil dressing, refrigerated at least 8 hours.
Directions
- In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well, Cover and refrigerate for at least 8 hours.
- In a large bowl, mix the drained and rinsed sauerkraut, carrots, celery, green pepper, onion, and pimientos.
- In a jar or small bowl, combine the sugar and vegetable oil.
- Pour over the vegetables and mix well.
- Cover and refrigerate for at least 8 hours.
Goes well with
Sauerkraut Salad
Photo: Dushan and Miae (CC BY-SA 2.0)
A sweet-and-tangy marinated sauerkraut salad with celery, onion, and green pepper dressed in a cooled boiled sugar-and-vinegar syrup, refrigerated overnight for more flavor.
Directions
- Mix above in a large bowl. Boil 1 cup sugar and 1/2 cup white vinegar, let cool. Add to above mixture. Let set, refrigerate overnight for more flavor.
- In a large bowl, mix the drained and rinsed sauerkraut, celery, onion, green pepper, and salad oil.
- Boil 1 cup sugar and 1/2 cup white vinegar, then let cool.
- Add the cooled sugar-vinegar mixture to the vegetable mixture.
- Let set; refrigerate overnight for more flavor.
Goes well with
https://lizotte.cool/recipe/sauerkraut-salad-ii.html