Ingredients
- Salad:
- 4 cups sauerkraut, rinsed and drained
- 1/4 cup celery, diced
- 1 cup onion, diced
- 1/4 cup green pepper, diced
- Dressing:
- 1 1/4 cups sugar
- 1/2 tsp celery seed
- 1/2 cup salad oil
- 1 Tbsp caraway seeds
- 1 Tbsp prepared mustard
- 1/2 cup vinegar
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Sauerkraut Salad
Time: 15 minutes prep, 5 minutes cook
Servings: 10
Directions
- Bring all dressing ingredients to the boil, then let cool to room temperature. Pour over the salad, mixing well. Chill several hours or overnight before serving.
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Summary
Honestly, when a friend told me he had found this recipe in an old cookbook, I was a bit skeptical.
He was bound and determined to make it, in spite of my turned-up nose, so I put my best manners forward and tasted it. It was delicious, and helped greatly to wash down the crow I was forced to eat!
Comments
June 10, 2011Hi Jann, thanks for the input. I agree about the amount of sugar being a bit much. I have made it without sugar, but used about 1/2 the amount of Splenda instead, then added more as I needed it. This worked out just fine. Even my mother liked it, and she is diabetic.
June 10, 2011Interesting sweet and sour recipe. It has way too much sugar for my dietary needs. But, I would be tempted to try it with only half the sugar (or even less). Many of the old recipes are very high in sugar. Thanks for posting it.
