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Sweet and Sour Veggies

Sweet and Sour Veggies

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annabell

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

GLMARUK
36
1/25/2004

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!

MAMAWBELL
21
1/25/2004

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

BTREMEL
19
1/25/2004

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