Ingredients
1 28 oz. can of Sauerkraut
2 heaping cups of celery, sliced
1 large onion, chopped
1 sweet red pepper, chunked
1 sweet green pepper, chunked
1/2 cup corn oil
1 scant cup white sugar
1/2 cup white vinegar
1/3 cup water
Preparation
Combine oil, sugar, vinegar and water in pot. Bring just to a boil. Let cool.
Thoroughly drain sauerkraut. (Use canned sauerkraut, not the very white, refined bottled kind.) Combine with vegetables.
Pour dressing over salad, cover, and let marinate for at least 24 hours. Stir occasionally.
