Created by Sue on June 13, 2013
Step 1: Drain the sauerkraut and reserve brine.
Step 2: Chop sauerkraut so it is like cole slaw.
Step 3: Place kraut in a bowl with carrots, pimientos, celery, bacon, parsley, celery seed, pepper flakes, bacon drippings, vinegar and black pepper.
Step 4: Stir Splenda with 3 tablespoons of the reserved sauerkraut brine until it dissolves.
Step 5: Pour over salad and stir.
Step 6: Refrigerate a couple hours before serving.