1/4 c. vinegar
1/4 c. sugar
1/4 c. salad oil
1 (16 oz.) can sauerkraut, drained
1 c. shredded carrots
1/2 c. chopped green pepper
1/2 c. thinly sliced red onions

Combine sugar, vinegar and oil in small saucepan. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Combine sauerkraut, carrots, green pepper and onion in a bowl. Add liquid and blend thoroughly. Cover and chill 4-6 hours or overnight. Makes 4 cups salad.