1 (16 oz.) can sauerkraut, drained
1 c. finely chopped celery
1 sm. onion, chopped
1 sm. red or green pepper, chopped
1 c. shredded carrots
1 sm. jar pimientos, chopped (optional)
1 c. white sugar
1/2 c. vinegar
1/3 c. salad oil

Bring oil, sugar and vinegar to a boil, cool. Pour over all ingredients and let set 24 hours. (This oil, sugar and vinegar mixture can also be used for coleslaw dressing.) Allow to stand overnight. This salad is very good with ham, or drain very well and have on ham and Swiss cheese sandwich.