2 c. canned chopped kraut
1 can whole kernel corn, drained
1 green pepper, chopped
1 c. grated carrots
1/2 c. vinegar
1 c. sugar
1/4 c. water
1/3 c. salad oil
Salt and pepper to taste

Combine kraut, corn, pepper, carrots and onions. Mix sugar, salt and pepper and liquids together and pour over the kraut mixture. Set in refrigerator overnight.