German Sauerkraut Slaw with Sweet Vinaigrette

Do I have a treat for you! I recently served this great salad with my Cowboy Beans (see my blog posting of the same name, July 29, 2011), and the result was magical! The two were a perfect pairing - and an easy supper to make. This tasty salad has plenty of antioxidants - and no “sauerkraut” taste.

German Sauerkraut Slaw with Sweet Vinaigrette:

To Make the Salad:

3 cups sauerkraut, rinsed and drained

⅓ c. diced celery

2 c. grated carrots (2 medium carrots)

2 medium red-skinned apples, unpeeled, cored, and diced

¼ c. frozen peas, uncooked

To Make the Sweet Vinaigrette:

¾ c. granulated sugar

½ c. canola oil

½ c. white vinegar

Combine sauerkraut, celery, carrots, and apples. Blenderize or shake together sugar, oil, and vinegar. Pour over salad, tossing well. Cover and refrigerate at least 2 hr., allowing sweet-and-sour flavors to blend. Drain off excess vinaigrette before serving. Serves 8.

Drain sauerkraut well

Grate 2 large carrots

Core and chop unpeeled apples 

Measure oil and vinegar for Sweet Vinaigrette

Serve and enjoy!