Sauerkraut Salad

This is such a fun recipe. I found it in a Tamar Myers book and have been making it for nearly 10 years. It's a great way for me to use up sauerkraut that's been open for awhile. I'm the only one in my family that eats the sauerkraut so it takes a long time for me to go through a jar - this recipe gets the whole family eating it up. It's a sweet and sour sort of recipe and really great cold. Because I use leftover sauerkraut, I don't make a full batch. I often use 1 bell pepper, part of an onion and 1 stalk celery. I do make a full batch of dressing and then use what's needed for the salad and have the rest on other veggies or toss into sweet and sour sauce.

Amish Sauerkraut Salad
Salad:
3 cans (16 oz each) sauerkraut, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, diced
3 stalks celery, diced
Dressing:
1 1/2 cups sugar
1/2 cup oil
2/3 cups white vinegar
1/3 cups water
1 teas caraway seed, optional
Combine sauerkraut and diced vegetables
Heat dressing ingredients until sugar is dissolved and the mixture is well blended. Pour over the vegetable mixture and toss to combine. Refrigerate 24 hours before serving. If kept in glass container, the salad will keep in the refrigerate for up to two weeks.