by Sally Strackbein
When you are very tired of canned vegetables, soup and beans, something a little crunchy and different may hit the spot.
1 can sliced beets cut in fourths
1 can sauerkraut
1/2 cup beet juice
1/2 cup vinegar
2 T brown sugar
Drain the sauerkraut and rinse with water if available, to get rid of some of the salt. Drain the beets into the sauerkraut can, to save the beet juice. Mix everything together in a bowl.
Chill, or at least let stand, for an hour or more. After slaw has had a chance to sit, add more beet juice, brown sugar or vinegar to taste.
Copyright © Sally Strackbein