1/4 c. salad oil
1/4 c. vinegar
1 c. celery, diced
1 sm. onion, chopped
1 med. can kraut, chopped
3/4 c. sugar
1/2 bell pepper, chopped

Drain kraut and mix with other ingredients. Cover tightly. Leave in refrigerator 24 hours before using. The longer it sets, the better it is.