Tasty and crunchy. Originally considered a ‘Winter salad’ but it’s good for any time of year. Holds up well for hot weather picnics.
1 quart kraut, well drained
1 green bell pepper, diced
1 sweet onion, diced
2 stalks of celery, thinly sliced
1/2 cup oil
1/2 cup cider vinegar
1 cup sugar
Toss all ingredients together. Refrigerate 24 hours before serving, tossing once or twice.
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