Kraut Salad

Name: Kraut Salad
Cuisine: American
Ingredients: 16 ounces sauerkraut, preferably not a canned variety; ⅔ cup sugar; ⅓ cup cider vinegar; ½ cup sliced water chestnuts; ½ medium onion, chopped; ½ small green bell pepper, chopped; ½ small red bell pepper, chopped; 2 carrots, shredded fine; 2 celery ribs, chopped; 2 tablespoons vegetable oil; 1 tablespoon mustard seeds; Dash of ground cloves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Paul Bosland, the reigning academic authority on chiles, once specialized in sauerkraut. He changed fields when he decided that kraut wasn’t a growth industry. Apparently not enough folks had tried this kind of salad.

Ingredients

16 ounces sauerkraut, preferably not a canned variety
⅔ cup sugar
⅓

Americas
United States
Gluten-free
Vegan

Method

Drain the sauerkraut, rinse it, and drain it again. Place the kraut in a large bowl.
In a small saucepan, heat the sugar and vinegar together until the sugar has dissolved. Pour the mixture over the kraut and toss well. Add the remaining ingredients and toss the salad again. Refrigerate, covered, for at least 1 hour. Serve chilled. The salad keeps well for seve