#2-1/2 can sauerkraut, drained
1 c. celery, cut small
1 c. onion, sliced very thinly and then cut into quarters
1-1/4 c. sugar
1/2 c. salad oil
#303 can bean sprouts, drained
1 tsp. celery seed
1 c. diced green and red peppers, or a small jar pimiento, chopped
1/2 c. vinegar

Heat sugar, salad oil and vinegar; then cool. Pour over remaining ingredients. Cover and refrigerate. Make two or three days ahead, stirring occasionally. Serves 14 to 16.