Sauerkraut Salad
Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
- Servings
- 6, 6 cups
- Prep
- -
- Cook
- -
- Total
- -
Ingredients
Shopping list
Nutrition
| Calories | 577 kcal |
|---|---|
| Carbohydrate | 62 g |
| Fiber | 6 g |
| Protein | 2 g |
| Fat | 37 g |
| Saturated fat | 5 g |
| Sodium | 1057 mg |
| Sugar | 55 g |
Steps
Gather all ingredients.
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
Serve and enjoy!
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