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Sauerkraut Salad

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"Sauerkraut salad? You bet! And with nothing to heat up or keep warm, this crisp, traditional and refreshingly different way to serve kraut is great for any tailgate picnic. Besides, why ruin a perfectly good bratwurst by putting sauerkraut on it when you can enjoy the crunchy tang on the side? Note: be sure to use fresh, not canned, sauerkraut. Fresh kraut can be found in the delicatessen or dairy case."

List of Ingredients

â—¦ 4 strips bacon, julienned
â—¦ 1 cup sliced onions
â—¦ 2 tablespoons granulated sugar
â—¦ 2 tablespoons apple cider vinegar
â—¦ One 16-ounce package fresh sauerkraut
â—¦ 1 cup shredded carrot
â—¦ ½ cup thinly sliced green onion
â—¦ 1 cup diced red bell pepper
â—¦ ¼ teaspoon crushed caraway seeds
â—¦ 2 tablespoons chopped fresh parsley


Recipe

Cook the julienned bacon in a skillet over medium-high heat until it begins to brown; then add in the onion slices and sauté for 1 minute.

Whisk in the sugar and cider vinegar; reduce the heat to medium and simmer for 1 minute.

Transfer to a serving bowl and cool to room temperature. Fold in the sauerkraut, carrot, green onion, bell pepper, crushed caraway and parsley.

Makes 8 servings