“This is an easy and tangy picnic salad.” - by mama_wolfe
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 256 cal
- 13%
- Fat
- 0.5 g
- < 1%
- Carbs
- 63.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I enjoyed this at a friend's BBQ and had to have the recipe! The combination sounds odd, but the end result is fantastic. I served it with grilled andouille sausage and creamy potato gratin. It was a ..." See morememorable meal thanks to this inspired dish."
Gary Neely
"I am now using all splenda and no sugar, about 6 or 8 of the little coffee size bags...I some times grate carrots in it... Seems to last for weeks, i.e. I ain't dead yet...I keep it in the frige at al..." See morel times, I probably use more onions, celery then called for...You can't go wrong.."
ajhk
"This recipe is Great with modifications. I followed another's suggestion to use 1/3 cup sugar (white), 1/3 cup oil, 1/3 cup cider vinegar. I also used 3 stalks celery, 1 whole red pepper in place of p..." See moreimentos, 2 carrots shredded/grated, and 1 onion finely chopped. I think the caraway seed could have been increased a little bit. I might try that next time. Thanks for a new way to prepare sauerkraut! "
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