| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, August, Fatfree | 1 | Servings | ||
INGREDIENTS
| 2 | c | Well-drained (and rinsed if |
| Salty) sauerkraut | ||
| 2 | c | Shredded carrots |
| 1 | c | Finely chopped celery |
| 1 | c | Finely chopped green pepper |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped pimiento |
| 1/2 | c | Sugar |
| 1/3 | c | White vinegar |
| x | Salt and pepper to taste |
INSTRUCTIONS
In large bowl combine sauerkraut, carrots, celery, green pepper, onion, and pimiento. In separate bowl combine sugar, vinegar, salt and pepper. Pour over vegetable mixture. Toss to mix. Refrigerate covered at least 4 hours before serving. Keeps up to a week. Barb from Boston From: [email protected]. Fatfree Digest [Volume 9 Issue 45] Aug. 5, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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