15 March 2011

Saurkraut Salad

I know it doesn't sound all that appealing. But it is the first thing gone whenever we have a bbq. Always a favorite. It is a nice fresh, SWEET salad.

Start out with a jar or a bag of saurkraut. Put it in a collander and rinse it with cold water until all the saurkraut flavor is rinsed off. If you don't want to use saurkraut, use a bag of shredded cabbage. It works almost the same.

Drain all the water out of the saurkraut and put it in your serving bowl.
Add a bag of shredded carrots
1 diced red bell pepper
1 diced purple onion
3 diced stalks of celery

These proportions are up to you. If you want more carrot and less onion, go for it. I usually use about 1/2 an onion and 5 stalks worth of celery. Mix all the vegetables up.

On the stove combine 1 cup of sugar, 1/2 cup of apple cider vinegar and 1/4 cup of oil. I prefer to use canola oil for or olive oil. Bring it to a boil and then pour it over the vegetable mix. Toss the mixture together to coat it. And then refrigerate it to cool.

The longer the mixture sits the better the salad tastes. It will keep for up to a week in the refrigerater. The question is, will it last that long before it has all been eaten?