Sauerkraut Salad Provencal (Kvashennaya Kapusta Provansal)

• 2 (1 lb) packages sauerkraut (do not use canned)
• 1 large sweet red apple, cored and diced
• 1/2 cup red seedless grapes, each one cut lengthwise in half
• 1/3 cup fresh cranberries
• 4 plums, canned, drained well, cut in half, and pitted
• 1 large carrot, peeled and julienned
• 6 scallions, trimmed and finely chopped (green 0nions)
• 3 tablespoons chopped fresh dill
• 1/2 cup olive oil
• 1/2 teaspoon sugar (to taste)

1. Drain the sauerkraut thoroughly.
2. Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid.
3. In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well.
4. Sprinkle with the sugar and toss with the oil.
5. Taste and add more sugar, if needed.
6. Cover and refrigerate overnight.

sauerkraut, sweet red apple, red seedless grapes, fresh cranberries, well, carrot, scallions, dill, olive oil, sugar

Taken from www.food.com/recipe/sauerkraut-salad-provencal-kvashennaya-kapusta-provansal-220828 (may not work)