1-28 oz bag of kraut (rinse and drain well)
1 cup chopped onion
1 cup chopped green pepper
1-8 oz can white water chestnuts or celery.
1/2 cup red pepper chopped
Heat 3/4 cup sugar, 1/2 cup vinegar, 1/2 cup oil. Cool.
Pour over vegetables and toss. Makes a lot , but will last for days.
