Sauerkraut Spaghetti Salad
recipe at a glance
ready in: under 30 minutes
1/2 pound raw spaghetti, cut into 2-inch pieces
4 cups sauerkraut, drained and lightly rinsed
1/2 cup green bell peppers, thinly julienned
1/4 cup pimentos, diced
1 cup carrots, peeled and grated
1 1/2 tablespoon parsley, chopped
3 ounces cider vinegar
3 ounces vegetable oil
3 ounces water
3 ounces sugar
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
Cook spaghetti in boiling salted water until tender (about 12 minutes). Drain but do not rinse; let cool.
In mixing bowl combine spaghetti, Sauerkraut, green peppers, pimentos, carrots, and parsley.
For the dressing: Combine all dressing ingredients in a mixing bowl or blender and whisk or blend together. Toss salad ingredients with dressing and serve immediately or refrigerate overnight to blend flavors.
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