1 lg. can (jar) kraut, drained and squeezed free of juice
1 c. each chopped green pepper, chopped onion, chopped celery
1 sm. jar pimento

Mix well.

DRESSING:

1 c. sugar
1/2 c. white vinegar
1/2 c. salad oil
1/2 c. water

Variation: add bean sprouts or apple. Let stand 3 hours, keep well in refrigerator.