Sauerkraut Salad

Drain the sauerkraut and pineapple very well so the finished salad is bright rather than soupy.

Dice apple, celery, bell pepper, and onion into small crisp pieces.

Whisk vinegar, oil, celery seed, sugar, salt, and pepper until the dressing tastes sweet-tart.

Fold the fruit and vegetables through the sauerkraut, then coat with the dressing.

Refrigerate several hours, stirring once, to let the cabbage mellow and the fruit stay juicy.