Sweet and Sour Zucchini Salad Recipe - Allrecipes.com
Sweet and Sour Zucchini Salad Recipe
  • READY IN 4+ hrs

Sweet and Sour Zucchini Salad

Recipe by  

"This is a great recipe for using those extra zucchini in the garden."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    4 hrs 15 mins

Directions

  1. In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.
  2. Combine the onion soup mixture with the sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2003

This was quite a hit at a ladies' luncheon. Everyone requested the recipe. I cut the zucchinis in half lengthwise before slicing, and this made nice bite-size pieces.

 
Most Helpful Critical Review
Jul 31, 2005

We thought this was okay. The vinegar was a little overwhelming for us. Sorry

 
Aug 01, 2003

This was good but definately has to sit overnight. I made it for company and served the same day - it didn't compare to how it tasted once it sat the following day! Very yummy.

 
Jul 24, 2005

This is a GREAT salad. Using SPLENDA instead of sugar allowed me to serve this to a diabetic friend and it was a hit!! A few other changes - Red wine vinegar instead of white wine, and I added yellow sweet peppers for color and about 1/2 sliced Vidalia onion. This is a definite keeper recipe.

 
Jul 11, 2003

I only tried this because I had loads of zucchini. I expected my family not to care for it. We loved it! Really wonderful summer recipe. I never thought we would like raw zucchini.

 
Sep 17, 2003

This was an excellent side dish for a summertime barbecue. Company loved it.

 
Jul 11, 2006

After baking 689 loaves of zucchini bread, I STILL have zucchini I don't know what to do with! This recipe came out phenomenal. I threw in just about every veggie I could find in my frige-cherry tomatoes cut in half, red onion, cucumber, broccoli, sliced olives, even a can of garbanzo beans! Just make sure you don't over do the vinegar (I only used the 1/2 cup white vinegar, not the cider vinegar). I have also made this succulent salad with rice wine vinegar, brown sugar, and a dash of soy sauce for a more Asian approach. It was good!

 
Aug 01, 2003

It was wonderful. I will also use the dressing for other things when Zucchini season is over. I think it will make a great 3 bean salad dressing. This salad was great the next day and was not soggy.

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 708 mg
  • 28%

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

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