I had this originally at the salad bar at the Railroad Inn, a now-closed restaurant in Milan, Indiana. It was so good! I searched until I found a very similar recipe. In case you are wondering—tastes nothing like sauerkraut. It’s extremely good. It’s a sweet-sour taste that is very nice in the summer. Leftovers keep quite awhile, too.

Ingredients:

Dressing:

1 ¼ c. sugar
2/3 c. vinegar
¾ c. water
½ c. vegetable oil (do not substitute olive oil)

Salad:

1 large can of sauerkraut, well drained. (Bavarian sauerkraut with carraway seeds is an excellent choice for this recipe)
1 small green pepper, chopped fine
1 medium onion, chopped fine
1 small jar of pimiento, chopped

Directions:

Put sugar, vinegar and water into pan and heat until sugar is dissolved. Remove from heat and stir in vegetable oil. Toss remaining ingredients in glass bowl and pour dressing over. Cover and refrigerate for 24 hours before serving.

Some people like celery in this recipe. It is not something I care for, but if you would like to try it, use ½ c. celery chopped fine.