Sauerkraut Salad

A number 2-1/2 can would hold about three and a half cups of sauerkraut.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Sauerkraut Salad

1 No. 2-1/2 can sauerkraut, drained and cut
1 can bean sprouts (optional)
1 cup chopped celery
1 cup diced peppers, red and green
1 small onion, chopped
1 tsp. celery seed

Mix thoroughly. Blend 1-1/4 c. sugar, 1/2 c. salad oil, 1/2 c. vinegar. Heat mixture and cool. Pour over sauerkraut and let stand several days in refrigerator.

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