1 can (27 oz.) sauerkraut, rinsed and drained
1 medium tart apple, chopped
1 small onion, chopped
3/4 c. dill pickle, chopped
3 tbsp. lemon juice
1 tbsp. sugar
1 tbsp. basil
1 tbsp. dill weed
1 tbsp. parsley flakes
1 tsp. salt
1/4 c. oil

Combine first 10 ingredients and then drizzle oil over all. Refrigerate 2 hours.