This tangy salad can be stored in the fridge for up to two months.
- 2 lb sauerkraut, drained
- 1 green or red pepper, finely chopped
- 1 large onion, chopped
- 2 cups finely chopped celery
- 1 cup grated carrot
- 1/2 cup white vinegar
- 1 cup granulated sugar
- 1/2 cup vegetable oil
In large bowl, mix together all ingredients.
Place a weighted plate on top for 1-1/2 hours to press out excess liquid; drain well.
Store in covered container(s) in refrigerator.