Ingredients
1 can (27 ounces) sauerkraut, rinsed and drained1 medium tart apple, peeled and chopped1 small onion, chopped3/4 cup chopped dill pickle3 tablespoons lemon juice1 tablespoon sugar1 tablespoon dried basil1 tablespoon dill weed1 tablespoon dried parsley flakes1 teaspoon salt1/4 cup vegetable oil
Preparation
In a bowl, combine the first 10 ingredients. Drizzle with oil; toss to coat. Cover and refrigerate for at least 2 hours before serving.
