Crunchy Sauerkraut Slaw recipe
A perfect slaw for barbequed meat, this salad has a sweet dressing that makes itself! You can vary the amount of vegetables to suit your taste. Make it at least a day ahead for the flavors to mingle. This slaw keeps well in the refrigerator for almost a week!
1 15oz can prepared sauerkraut, drained thoroughly
1 medium onion, finely chopped
1/2 cup celery stalks, finely chopped
1 large green pepper, finely chopped
1/2 cup carrots, finely grated
1/2 cup sugar
20 whole peppercorns, optional
In a large bowl, combine drained sauerkraut and chopped vegetables. Add sugar and mix well. Add peppercorns, if desired, and continue to stir until well blended. Place in a large bowl with a tight fitting lid and allow to chill overnight (or longer) to allow flavors to fully develop.
Yield: about 1 quart; 4-6 side servings
To print this recipe for your Erik HOMEMADE(R) cookbook, click here->Download Recipe pdf Template-Crunchy Sauerkraut Slaw
Another recipe in our summer-long Outdoor Eats series!