I've made a few variations of this kraut salad. I omitted the celery seed as I didn't have any on hand, so I used a bit of mustard seed and caraway seed. I also added some chopped pimento for a bit of color. I made this two days ahead of time, but I sampled it both the day I made it and two days later. Both taste wonderful, but the flavors really come out after a day or so. Thanks for the recipe.
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