24-Hour Oriental Salad
A vibrant, tangy salad featuring a mix of crunchy vegetables and savory flavors, perfect for potlucks, picnics, or as a refreshing side dish for any meal.
Ingredients
- 17 oz. can English peas, drained
- 14 oz. can bean sprouts, drained ⓘ
- 12 oz. can white Shoe Peg corn, drained ⓘ
- 8 oz. can sliced water chestnuts, drained ⓘ
- 4 1/2 oz. jar sliced mushrooms, drained ⓘ
- 4 oz. jar chopped pimiento, drained ⓘ
- 1 large green pepper, thinly sliced ⓘ
- 1 large red onion, thinly sliced
- 1 cup celery, sliced
- 1 cup sugar ⓘ
- 1 cup vegetable oil
- 1/2 cup vinegar ⓘ
- 1/2 cup water ⓘ
- 2 Tbsp. red wine vinegar ⓘ
- 1 Tbsp. soy sauce ⓘ
- 1 tsp. dry mustard ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. paprika
- 1/4 tsp. pepper ⓘ
- 1 clove garlic, crushed ⓘ
Instructions
- Combine drained peas, bean sprouts, white shoe peg corn, sliced water chestnuts, sliced mushrooms, chopped pimiento, sliced green pepper, sliced red onion, and sliced celery in a large bowl.
- In a separate bowl, whisk together sugar, vegetable oil, vinegar, water, red wine vinegar, soy sauce, dry mustard, salt, paprika, pepper, and crushed garlic until well combined.
- Pour the dressing over the vegetables and toss lightly to coat evenly.
- Cover and refrigerate for 24 hours before serving to allow flavors to meld.
Tips & Substitutions
For added crunch, consider incorporating some chopped nuts like walnuts or almonds. If you want to make this dish vegan, simply omit the soy sauce or use a vegan alternative. You can also substitute fresh vegetables like carrots or cucumber for a different texture. This salad can be adjusted based on your preferences, so feel free to experiment with the ingredients.
Serving Suggestions
This salad pairs beautifully with grilled chicken or fish, making it a great addition to a summer barbecue. Serve it as a light lunch or as a side dish at gatherings. For a complete meal, consider adding some sliced avocado or a scoop of quinoa to enhance the dish's nutritional profile.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, so it's often even better the next day. If you prefer to serve it cold, there's no need to reheat; just give it a good toss before serving to refresh the dressing.
Nutrition & Diet Analysis (per serving)
Each serving of 24-Hour Oriental Salad contains roughly 143 calories, with 5g protein, 27g carbohydrates, and 3g fat. It is an excellent source of vitamin A (42% of the Daily Value), vitamin C (33% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1984mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, it's best when made 24 hours in advance as it allows the flavors to meld beautifully. Just be sure to keep it covered in the refrigerator until you're ready to serve.
What can I use instead of vegetable oil?
You can substitute with olive oil or avocado oil for a different flavor profile. Both will work well in the dressing and add a nice richness to the salad.
Is it possible to add protein to this salad?
Yes, you can easily add cooked chicken, shrimp, or tofu for a protein boost. This makes it a more filling meal, perfect for lunch or dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).