Ingredients
- 2 cups sauerkraut (with brine)
- 2 ounces pimiento, diced
- 1/4 cup grated carrot
- 1/4 cup finely diced celery
- 2 bacon slices (cooked crisp and crumbled)
- 1 tablespoon chopped parsley
- 1/4 teaspoon celery seed
- Pinch red pepper flakes
- 1 tablespoon bacon drippings (or olive oil)
- 1 tablespoon red wine vinegar
- Black pepper to taste
- 1/4 cup Splenda granular
How to Make
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Step 1: Drain the sauerkraut and reserve brine.
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Step 2: Chop sauerkraut so it is like cole slaw.
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Step 3: Place kraut in a bowl with carrots, pimientos, celery, bacon, parsley, celery seed, pepper flakes, bacon drippings, vinegar and black pepper.
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Step 4: Stir Splenda with 3 tablespoons of the reserved sauerkraut brine until it dissolves.
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Step 5: Pour over salad and stir.
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Step 6: Refrigerate a couple hours before serving.
We hope you enjoy this recipe!
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