Sunday, May 26, 2013
Recipe: Be Cook-Out Ready With My Special Overnight Sauerkraut Salad!
Summer weather always means picnic and barbecue time. One of my favorite make ahead dishes are great marinated salads like this overnight sauerkraut salad that I want to share, being simplicity at its best.
Just remember, you must not pull that salad out from the refrigerator too soon because it needs hours of time to allow those combined flavors to come into their own. Otherwise, you are cheating yourself from truly experiencing a taste sensation with how each ingredient seems to enhance the other just right as they merge their unique goodness together.
This salad is more on the order of coleslaw than sauerkraut. However, feel free to chop your vegetables according to your preference of how fine or thick.
I hope you do make this recipe because it honestly is so delicious!
My Special Overnight Sauerkraut Salad
1 cup of canned sauerkraut, drained
1/4 cup of celery, finely chopped
1/4 cup of onion, finely chopped
1/4 cup of green pepper, chopped
1/4 cup of white vinegar
1/4 cup of sugar
2 tablespoons of olive oil
1/4 cup red bell pepper, chopped
1/4-1/2 teaspoon crushed red pepper flakes (optional)
Once everything is finally measured, you mix the ingredients and let marinate overnight in a covered glass dish in the refrigerator until serving the next day.
This will serve four.