Reviewed: Aug. 12, 2009

I substituted red wine vinegar for both the vinegars that the recipe called for, julienned the zucchini and refrigerated overnight. Made it to bring to a friends BBQ at her beach house-everyone loved it! Next time I make it I will use a red or orange pepper for color.

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italski2

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 12, 2009

Refrigerate overnight for best flavors. Also, 1/2 onion mix would cut down on overall salt intake, and less vinegar would be my suggestion. Too salty, too tart. But, the real test is the folks I served it to; THEY LOVED IT! So, the 4 stars is my taste; 5 would be the eaters.

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Kathleen

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Reviewed: Jul. 7, 2008

A great dish for a potluck. We didn't have any white wine vinegar, so we substituted rice vinegar instead and the flavor was great.

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Renee C

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Reviewed: Jul. 6, 2007

PERFECT for summer! And a great way to use up all that zucchini from your garden! I made this to bring to a 4th of July party and 2 people asked me for the recipe! I accidently bought rasberry flavored white wine vinigar, but I think that made it even more of a summery dish and I will make it that way again!

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RAYRAYL

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: 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!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jun. 29, 2006

This salad was a little too vinegary for us. I think if I make it again I will use 1/2 vinegar and 1/2 water. Also the onion soup was a little strange. I think I would like it better with fresh onion. Sorry.

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COGRANDMA4

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Reviewed: May 26, 2006

Thought the soup mix would be a little weird - but it's really yummy! I added scallions and left out the celery, but followed everything else exactly! My 11 yr old daughter ate a bowlful and my zucchini-hating husband even liked it! Am going to make to bring to a picnic this weekend, only I'm going to play a little and add garlic and some crushed red pepper flakes.

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ROBBIN818

Cooking Level: Professional

Home Town: Sand Lake, New York, USA

Living In: Rensselaer, New York, USA

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Reviewed: Jul. 31, 2005

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

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LESLEYfromWI

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Reviewed: 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.

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nana-to-7

Cooking Level: Expert

Home Town: Mentor, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Jun. 13, 2005

best recipe I have tried in ages. so different. Loved it. It's a keeper !!!!

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GRAWLINGS

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Reviewed: May 15, 2005

I loved this! Even my husband who doesn't eat zucchini ate this. I modified slightly by substituting rice vinegar for 1/2 the white wine vinegar. Also used red peppers instead of green. Note: you should probably double this recipe since it will go FAST....

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zestychef

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Reviewed: Dec. 6, 2004

I thought the onion soup mix would be gross, but you could barely taste it. I didn't have white wine vinegar so I used red wine vinegar and was still very good. Made two batches and it disappeared!!

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LOLLYLOLLYLEE

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Reviewed: Sep. 13, 2004

a friend made this salad for a zucchini dinner party. it's FABULOUS! tangy and sweet. it's our new favorite!

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JULIEBEAR1

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Reviewed: Feb. 7, 2004

This is a great alternative to a lettuce salad. Surprisingly, it has a very similar flavor to three bean salad. I followed the directions precisely and also let it marinate overnight. Next time, I will use red bell pepper instead of green for a slight taste variation and more color.

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Peach822

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2003

Very good. As other reviewers suggested, I made it the night before so the flavor would be enhanced. I also used red pepper for color. It's a good (and different way) of using up an abundance of zucchini. I'll make this recipe again.

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peachypie

Cooking Level: Expert

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Reviewed: Jul. 22, 2003

Followed directions, no modifications. Served with potato salad with radishes and olives--recipe on this site. This salad overpowered the potato salad but the combination seeemed to work well. Might add dill and more pepper to the potato salad next go-around.

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Gourmet Booge

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Jul. 16, 2003

I brought this to a staff picnic, everyone loved it! I used red wine vinegar instead of white (because I didn't have any). I also used red pepper instead of green to add some color. I took the advice of other reviewers and made it the night before so it could marinate overnight.

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Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

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Reviewed: Jun. 17, 2003

Wonderful flavor. I didn't use the peppers. Instead added more squash. Not just zucchini, but a mixture of yellow squash and zucchini. My family loved this dish. Thanks for a fresh and interesting way to use the squash from our garden.

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Apr. 10, 2003

Was popular at a dinner party I made -- but definitely tasted better after 24 hours.

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MIRIAMS

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Reviewed: Aug. 13, 2002

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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Margie

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Sweet and Sour Zucchini Salad

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