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Sauerkraut Slaw

By: Frances Campbell  
"This sweet crunchy combination marinates overnight, so it's handy to make ahead of time. 'It's often served at barbecues and picnics,' notes Frances Campbell of Austin, Texas."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 56 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 (14 ounce) cans sauerkraut, drained and rinsed
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 (2 ounce) jar diced pimientos, drained
  • 1 medium green pepper, chopped
  • 1/2 cup julienned carrots
  • 1 1/2 cups sugar
  • 1/3 cup cider vinegar

Directions

  1. In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2007 by britaini 
I was kind of sceptical when i tried this dish. it took a bit of time to prepare everything.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2007 by BETTY0 
This was a great hit with my family. I am sure I will use it again. MORE

 
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