1 (14 or 16 oz.) can sauerkraut, well drained
2 c. shredded carrots
1 c. diced celery
1 c. diced green pepper
1/2 c. chopped onion
3/4 c. sugar
1/3 c. white vinegar
1 tsp. salt

Combine all the ingredients, mix well, and refrigerate for at least 4 hours before serving.