1 (16 oz.) can sauerkraut, drained
2 c. fresh bean sprouts or 1 (16 oz.) can sprouts or 1 (16 oz.) can Chinese vegetables (drain canned vegetables)
1/2 c. sliced celery
1/4 c. chopped onion
2 tbsp. finely chopped green pepper
1 (2 oz.) can pimiento, drained & chopped

Combine above.

DRESSING:

1/2 c. sugar
1/2 c. vinegar
1/4 c. salad oil

Shake until sugar is dissolved. Pour over vegetables and toss to coat. Cover. Refrigerate overnight.