1 lg. can kraut (drained, squeezed dry)
1 lg. green pepper, chopped
1 c. chopped onions
1 c. chopped celery
1/2 c. salad oil
1/2 c. vinegar
1 1/2 c. sugar
Salt to taste

Combine first 4 ingredients. Mix oil, vinegar, sugar, salt. Pour over kraut mix. Let stand in refrigerator several hours or overnight.