Winter salad (can be made in the summer too)

★★★★★ 2 Reviews
CanbyDorothy avatar
By Dorothy Curtis
from Canby, OR

I have had this recipe for years and I do not know where it came from. I took it to a birthday pot luck once and most of the people there were German and they were raving about this salad I brought. Naturally they thought some one German had brought the dish---I never told that it was me.

Blue Ribbon Recipe

What a great sweet and sour little salad. It is easy to prepare and packs a punch of flavor. This is wonderful served as a side or I think it would be delicious served on a hot dog or burger too. Delish!

VIDEO PLAYER
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients

  •   1/2 c
    cider vinegar
  •   1/4 c
    sugar
  •   1/4 c
    vegetable oil
  •   1 tsp
    salt
  •   1/2 tsp
    pepper
  •   1 can(s)
    sauerkraut
  •   1 medium
    onion, chopped
  •   1 medium
    green pepper, chopped
  •   1/2 c
    celery, chopped
  •   1/2 tsp
    garlic powder

How To Make

  • 1
    Combine vinegar, sugar, oil, salt, and pepper in a small saucepan and bring to a boil. Stir to dissolve sugar.
  • 2
    Rinse and drain sauerkraut. Put into a bowl.
  • 3
    Pour hot vinegar over sauerkraut and add rest of ingredients. Allow to cool slightly, cover, and chill for 4 hours.
  • 4
    You can use any sauerkraut you want--homemade, jar, or bagged. This keeps well in the refrigerator.

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