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Krispy Kraut Salad

the.instructor's picture
  Canned sauerkraut 1 Pound (1 Can)
  Canned sliced pimientos 2 Ounce, drained (1 Can)
  Coarsely shredded carrots 1 Cup (16 tbs)
  Green pepper 1 , seeded and sliced
  Chopped sweet onion/Green onions 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Pepper 1⁄8 Teaspoon
  Sliced celery 3⁄4 Cup (12 tbs)
  Salt 3⁄4 Teaspoon

Empty the sauerkraut into a wire strainer and drain, pressing out all the liquid.
Combine in a bowl the kraut, pimiento, onion, celery, carrots, and green pepper.
In a small bowl combine the vinegar, sugar, salt, and pepper; stir until the sugar is dissolved, then pour over the sauerkraut mixture.
Mix together lightly.
Cover and refrigerate at least 30 minutes, or up to about 6 hours.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 629 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4653.7 mg193.9%

Total Carbohydrates 155 g51.6%

Dietary Fiber 23.2 g92.8%

Sugars 126 g

Protein 9 g17.5%

Vitamin A 556.1% Vitamin C 418.3%

Calcium 26.2% Iron 50.1%

*Based on a 2000 Calorie diet

Krispy Kraut Salad Recipe