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Sweet-Sour Zucchini Salad

"This make-ahead mixture can be served as a condiment or a salad," shares Jan Koppri, Mancos, Colorado. The flavorful marinade is also nice with cucumbers.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings


  • 1/2 cup cider vinegar
  • 4-1/2 teaspoons dried minced onion
  • 7 small zucchini, thinly sliced
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 3/4 cup sugar
  • 2/3 cup cider vinegar
  • 1/3 cup canola oil
  • 1 teaspoon salt, optional
  • 1 teaspoon pepper


  • In a large bowl, combine vinegar and onion. Add the zucchini, celery and peppers.
  • In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 113 calories, 7g fat (0 saturated fat), 0 cholesterol, 9mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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Average Rating:
  • gunslinger
    Jun 27, 2020

    When I first made this salad I wasn't too impressed, because I didn't think it had alot of flavor. Pushed it to the back of my refrigerator and when I went to do my weekly clean out I tried them again. They were pickled and delicious! So I highly recommend this recipe but instead of letting it set a few hours try a few days, made a world of difference!