Sauerkraut Salad Recipe

Recipesfull introduces to you: Vegan Recipes. (Sauerkraut Salad Recipe). 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.

Brief

Servings: 6

Yield: 6 cups

Sauerkraut Salad Recipe

Ingredients

1 quart sauerkraut

drained

1 onion

chopped

2 stalks celery

chopped

1 green bell pepper

chopped

1 large carrots

chopped

1 (4 ounce) jar diced pimento peppers

drained

1 teaspoon mustard seed

1 ½ cups white sugar

1 cup vegetable oil

½ cup cider vinegar

Pumpkin Flax Quickbread

Tips

Directions

Step 1

In a large bowl mix together sauerkraut onion celery green bell pepper carrot pimientos and mustard seed. Set aside this mixture.

Step 2

In a small saucepan mix together sugar oil and vinegar. Bring to a boil. Remove from heat.

Step 3

Pour sugar mixture over salad cover and leave it in the refregerator for 2 days before serving.

Nutritional Information

Sauerkraut Salad Recipe

Servings Per Recipe:6

Calories: 577.1

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 62.2g 20%

Dietary Fiber: 5.8g 23%

Sugars: 55.2g

Fat: 37.2g 57%

Saturated Fat: 4.8g 24%

Vitamin A Iu: 2662.5IU 53%

Niacin Equivalents: 1.1mg 8%

Vitamin B6: 0.3mg 21%

Vitamin C: 57.3mg 96%

Folate: 51.7mcg 13%

Calcium: 68.7mg 7%

Iron: 2.9mg 16%

Magnesium: 31mg 11%

Potassium: 449.6mg 13%

Sodium: 1057.3mg 42%

Thiamin: 0.1mg 8%

Calories From Fat: 335

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.