1 lg. can sauerkraut
1 c. chopped red onion
1 c. chopped green pepper
1 c. chopped celery

Cook dressing like thin syrup.

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

Pour dressing over drained kraut while dressing is hot. Let stand over night. Then place in refrigerator.