Follow these steps for perfect results
sauerkraut
drained
corn
drained
pimientos
drained
celery
chopped
green pepper
chopped
green onion
chopped
apple cider vinegar
sugar
olive oil
Drain the sauerkraut, corn, and pimentos.
In a large bowl, combine the drained sauerkraut, corn, pimentos, chopped celery, chopped green pepper, and chopped green onion.
In a separate bowl, whisk together the apple cider vinegar, sugar (or sugar substitute), and olive oil until the sugar is dissolved.
Pour the vinaigrette over the sauerkraut mixture.
Toss gently to combine all ingredients.
Cover the bowl tightly.
Refrigerate overnight (at least 12 hours) to allow flavors to meld.
Toss again before serving.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes.
Use a mandoline for uniform vegetable slices.
Adjust the sweetness and acidity to your preference.
Everything you need to know before you start
15 minutes
Yes, flavors improve overnight
Serve in a chilled bowl garnished with fresh parsley.
Serve as a side dish with grilled meats or sandwiches.
Enjoy as a light lunch on its own.
Crisp and refreshing, complements the tanginess.
Slightly sweet, balances the acidity.
Discover the story behind this recipe
Sauerkraut is a staple in German cuisine and is often associated with hearty and comforting meals.
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