Sauerkraut Salad

Rinse the sauerkraut only if it tastes very salty, then squeeze it lightly and loosen the strands.

Combine sauerkraut with bell pepper, carrot, celery, onion, and parsley.

Whisk vinegar, oil, sugar, and caraway until the sugar dissolves.

Toss the dressing through the salad and refrigerate until chilled.

Stir once more before serving so the vegetables stay glossy and evenly seasoned.