Sauerkraut Salad


  • 1/4 cup of apple cider vinegar
  • 1 cup of sugar substitute that is cup for cup measuring
  • 20-ounce can of sauerkraut
  • Salt to taste
  • 1 teaspoon caraway seeds (optional)
  • 1 cup chopped onion
  • 1 cup chopped green and yellow bell pepper


In a saucepan, combine salt, vinegar, seeds and sugar substitute. Bring to boil over medium heat. Stir in remaining ingredients. Marinate overnight.

(40 calories per cup)