"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Kraut Salad Recipe

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This recipe for Kraut Salad, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Allspach Richter
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large can sauerkraut - drained
1 c celery - chopped
1 green pepper - chopped
1 large onion - chopped
1/2 c white vinegar
1 1/2 c sugar

Directions:
Directions:
Drain kraut and add celery, pepper and onion. Cover with sauce made of vinegar and sugar. (Not necessary to heat sauce, but do mix well.) Can be eaten same day but tastes better a day or a week later. Pimento can be added for color.

Personal Notes:
Personal Notes:
This tangy salad is good to have ready for busy days when quick meals need a lift. Also great for carry-ins.

 

 

 

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