1 lg. can sauerkraut, drained
1 1/2 c. sugar
1/2 c. Wesson oil
1 c. green peppers, chopped
1 c. grated carrot
1 c. thinly sliced onion

Combine sauerkraut, sugar and oil; refrigerate overnight. The next day, add green peppers, carrot and onion. Serve at a buffet or picnic.