This salad has been at the Christmas dinner table for as far back as I can remember. My grandmother made it, then my mother, and now it’s my turn. The longer it sets, the better it is.
2 cans sauerkraut, drained and rinsed
3-4 green onions, chopped
2 stalks of celery, chopped
1 green bell pepper, chopped
1 carrot, grated
1 1/2 cup sugar
1 cup vegetable oil (ok, I changed it and use canola oil)
1/2 cup cider vinegar
In small sauce pan combine sugar, oil and vinegar. Bring to a boil then remove from heat. Pour over kraut mixture and mix well. Refrigerate for at least 24 hours before serving.