Search
by Ingredient

Sweet & Sour Vegetable Salad

StarStarStarStarStar

Submitted by rosepetlz

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

YIELD

8 servings

PREP

30 min

COOK

20 min

READY

Down South, they call this a “seven layer salad” or a “marinated salad," and every church potluck worth its salt has at least two versions on the table.

This one loads up on vegetables: corn, French-style green beans, sliced carrots, English peas, bean sprouts, water chestnuts, red bell pepper, pimentos, onion, and celery. That’s a whole garden in a bowl.

The dressing is hot vinegar spiked with sugar, dill seed, oil, and a few dashes of hot sauce, poured right over the vegetables so it soaks in as everything chills. Two hours in the fridge and you’ve got a cold, crunchy, sweet-tart side dish that only gets better the longer it sits.

Kitchen Tips

  • Make this a day ahead. The flavors deepen overnight and the vegetables absorb more of that tangy dressing. It holds well for 2 to 3 days in the fridge.
  • Drain your canned vegetables well before combining. Extra liquid dilutes the dressing.
  • The hot dressing is key. Pouring it warm helps the sugar dissolve completely and lets the vinegar penetrate the vegetables faster.
  • Dial the Tabasco up or down depending on your crowd. Six dashes gives a gentle warmth, not a burn.

Ingredients

1 237
CUP ML CORN
shoe pigeon
1 237
CUP ML GREEN BEANS
french style
1 237
CUP ML CARROTS
sliced
½ 118
CUP ML WATER CHESTNUT *
1 1
JAR JAR PIMENTO
small jar *
1 237
CUP ML GREEN PEAS
english
½ 118
1 1
EACH EACH SWEET RED BELL PEPPER
coarsely chopped
1 1
MEDIUM MEDIUM ONION
chopped
1 237
CUP ML CELERY
chopped
1 237
CUP ML VINEGAR
½ 2.5
TEASPOON ML DILL SEED
1 ½ 355
CUPS ML SUGAR
¾ 177
CUP ML VEGETABLE OIL *
2 10
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
coarse

Directions

BRING TO A BOIL, vinegar, dill seed, sugar, wesson oil, salt, black pepper, tabasco and pour over vegetables. Refridgerate until needed, at least 2 hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 202 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 648mg 27%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 60% Vitamin C 83%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe