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Sweet and Sour Zucchini Salad

Sweet and Sour Zucchini Salad

  • Prep

    15 m
  • Ready In

    4 h 15 m
CHRISTYJ

CHRISTYJ

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

KIMAR
45

KIMAR

6/30/2003

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.

Tina
31

Tina

8/1/2003

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.

nana-to-7
23

nana-to-7

7/24/2005

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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