Sweet and Sour Veggies Recipe - Allrecipes.com
Sweet and Sour Veggies Recipe
  • READY IN 12 mins

Sweet and Sour Veggies

Recipe by  

"This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 mins
  • READY IN

    12 mins

Directions

  1. In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
  2. In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

When I first made this, I made as directed and we all loved it! The second time I used Splenda instead of sugar, which I am sure reduced the calories. You could not tell the difference. I make this every 2 weeks so I will have plenty of leftovers for a cool lunch. Very nice flavour!

 
Most Helpful Critical Review
Oct 22, 2006

Too sweet, but good. If I make it again, I'll cut way back on the sugar. Great way to get my family to eat their raw veggies, though. Like another reviewer said, better on the first day.

 

10 Ratings

Jan 25, 2004

my Dad hates veggies, but after trying this he loved it.

 
Jan 25, 2004

Made this for a family picnic, when I had FAR too many cucumbers to ever use! Everyone in attendance asked for the recipe!!!!!!

 
Jan 25, 2004

Easy, quickly prepared, and enthusiastically received. The overnight marinating is essential. This is one of our favorite salads.

 
Sep 01, 2004

I liked it the first day, but thought it was too strong the next. My husband thought it was great and ate it for the next three days!!!

 
Jul 29, 2004

Excellent! Got rave reviews at a bridal shower I attended and several people asked for the recipe

 
Mar 08, 2011

I made this with Splenda, and we enjoyed this recipe very much. The one thing that doesn't make sense to me is layering the vegetables. You layer, pour the dressing over the top, and then let it sit overnight for the veggies to soak up the dressing. Only problem is that all of the dressing is on the bottom. You can't serve it layered (if the intent is for presentation), you have to mix it up, so why not just mix all veggies at the outset, stir every now and then, so ALL can marinate? Don't know why the recipe is written this way, but that's the way I'll do it the next time. On the positive side, it tastes good!

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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