An old family recipe from the early-mid 20th century. Tangy and old world. Vegetable heavy, full of vitamins and fiber! Makes enough for a small gathering of friends and family. Comes together in about 15 minutes.
Servings: 8 (1/2 C) Calories per serving: 115 Equipment: Knife and cutting board. Stirring spoon or spatula. Measuring cup. Can opener. Small saucepan.
- 1/4 C white Vinegar
- 1/4 C Vegetable Oil
- 1/4 C white granulated Sugar
- 16 oz can of Sauerkraut, drained
- 1 C Carrots, grated
- 1/2 C green Bell Pepper, chopped
- 1/2 C red Onion, diced
- 1/2 C Celery, chopped
- Sous Chef work, prep. Chop the vegetables, drain the sauerkraut et al.
- In the saucepan on high heat, bring the vinegar, sugar and oil to a boil, then reduce to a simmer for three minutes, stirring occasionally.
- Turn the heat off, add the remaining ingredients. Mix well.
- Chill for 1-4 hours.
- Serve chilled.
Bon Appetit!
