1 can sauerkraut, drained
1 c. diced celery
1 c. green pepper, chopped fine
1/2 c. chopped onion
1/2 c. salad oil
1 1/2 c. sugar
1/2 c. white vinegar

Mix all ingredients well and refrigerate overnight or longer. Will keep several weeks in the refrigerator. Substitute some red peppers for part of the green pepper, if desired.