Sauerkraut Salad

Combine the sauerkraut, bean sprouts, celery, mango, and onion in a large nonreactive bowl.

Boil the sugar and vinegar until the mixture thickens slightly and turns glossy.

Pour the hot glaze over the vegetables and toss thoroughly.

Cool, cover, and chill for several hours so the mango and kraut absorb the sweet-tart dressing.

Stir again before serving cold with scallions scattered over the top.