Jean's Zucchini Salad

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.

By stitchers

Gallery

Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
5
Yield:
5 servings
Nutrition Info
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Salad:
Dressing:

Directions

  • Mix zucchini, celery, red onion, and bell pepper in a bowl.

    Advertisement

  • Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts

Per Serving:
151 calories; protein 0.7g 1% DV; carbohydrates 17.7g 6% DV; fat 9.2g 14% DV; cholesterolmg; sodium 130.2mg 5% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Dennis Carroll
Rating: 5 stars
03/14/2015
Very nice zucchini salad that would pair with about anything. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Dennis Carroll
Rating: 5 stars
03/14/2015
Very nice zucchini salad that would pair with about anything. Read More
Helpful
(2)
bd.weld
Rating: 5 stars
01/13/2015
I'm so addicted to zucchini salads. The only change I made with this is to use a Spirooli with the zucchini and red onion. This is quick and easy. Read More
Granajo
Rating: 4 stars
08/26/2016
I liked this and I will make it again. I gave it a four star rating because I thought it was too sweet. Next time I make it I will only add half of the sugar adding more to taste if needed. I used a mandoline to cut zucchini in julienne strips and other vegetables in thin slices. I made ahead of time and refrigerated it for about 5 hours. I think next time I will only let sit for two hours so zucchini will be firmer. Mine was a little too soft because it was such small strips. With these small adjustments I am sure this will become a family favorite. ( served it as a side to chicken gumbo pot pie perfect!) Read More
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/27/2020