A delicious salad sure to please even those who thought they didn't care for zucchini.

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Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.

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  • Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

Nutrition Facts

188 calories; protein 1.7g 3% DV; carbohydrates 25.4g 8% DV; fat 9.5g 15% DV; cholesterolmg; sodium 619.2mg 25% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2015
I've been on the hunt lately for zucchini salads and this is another keeper that has a dressing that complements it well. I used a Spirooli to make zoodles instead of slicing the zucchini. Read More
(3)

Most helpful critical review

Rating: 1 stars
10/05/2015
I wish I wouldn't have put the onion soup in as it was way too strong of a flavor. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/13/2015
I've been on the hunt lately for zucchini salads and this is another keeper that has a dressing that complements it well. I used a Spirooli to make zoodles instead of slicing the zucchini. Read More
(3)
Rating: 5 stars
02/27/2017
I've made this several times (with no changes) and it's a favorite. I've brought it to potlucks it's always a hit. Note that it's very important to taste and drain the salad when it's been marinated to the desired degree - for me that happens at around the 3-4 hour mark. If I don't drain it the flavors get way too strong and nobody wants to eat it. Read More
Rating: 2 stars
08/03/2015
Neither myself nor my husband cared for this. The onion soup taste was very strong. Plus it wasn't appetizing to people at the potluck either. I forgot to drain it. It was in a brownish liquid. Most was thrown away. Read More
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Rating: 5 stars
08/13/2019
Big hit with my team of nineteen volunteers at our church Food Pantry. Didn't change a thing, but I did spiralize the zucchini. There is a store brand (popular grocery) soup mix that has no beef in it for vegans. I made it the night before and drained off excess dressing morning of and they loved it! Thank you, Queen! Read More
Rating: 5 stars
05/29/2018
I used jalapeño because we like a little kick halved the recipe with good results. This ones a keeper. Hubby will eat raw zucchini hates it cooked. Thanks for sharing. Read More
Rating: 1 stars
10/05/2015
I wish I wouldn't have put the onion soup in as it was way too strong of a flavor. Read More
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