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Categories:Viewed: 82 - Published at: 7 years ago
Ingredients
- 17 oz. drained sauerkraut
- 17 oz. drained 3-bean salad
- 3 c. thinly sliced cabbage
- 1 chopped green pepper
- 2 Tbsp. diced pimiento
- 1/2 c. sugar
- 1/3 c. cider vinegar
- 1/2 tsp. caraway seed
Method
- In a bowl, combine all vegetables.
- Combine sugar and vinegar in a saucepan; bring to boil.
- Stir in caraway seed.
- Pour hot vinegar mixture over vegetable mixture; mix well.
- Cover; refrigerate overnight.
- Salad will keep several days in refrigerator.
- Makes 8 to 10 servings.