Ingredients
1 can (16 ounces) sauerkraut, rinsed and well drained1 cup grated carrots1 cup chopped celery1 cup chopped green pepper1 cup chopped onion1 jar (4 ounces) diced pimientos, drained3/4 cup sugar1/2 cup canola oil
Preparation
In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours.
