1 (16 oz.) jar sauerkraut, drained and chopped
1 sm. cucumber, unpeeled and finely shredded
1 sm. carrot, scraped and finely shredded
1/4 c. sugar
1/4 c. diced green onions with tops
2 tbsp. diced celery
2 tbsp. diced green pepper
2 tbsp. vinegar
2 tbsp. vegetable oil
1 tbsp. chopped pimiento
1/2 tsp. caraway seeds
1/8 tsp. paprika
1/8 tsp. white pepper

Combine all ingredients in a large bowl; mix well. Cover and chill. Serve with fish or cold cuts. Yield: 3 1/2 cups.