Oriental Salad - Marinated
A vibrant, tangy Oriental salad featuring crisp vegetables and a sweet-sour marinade, perfect for potlucks, picnics, or as a refreshing side dish with Asian-inspired meals.
Ingredients
- 16 oz. can small green peas ⓘ
- 16 oz. can bean sprouts ⓘ
- 16 oz. can whole kernel white corn
- 5 oz. can water chestnuts, sliced ⓘ
- 16 oz. can sliced mushrooms ⓘ
- 4 oz. can pimientos, sliced ⓘ
- 1 large green pepper, thinly sliced
- 1 large onion, thinly sliced ⓘ
- 1 cup sliced celery ⓘ
- 1 cup salad oil ⓘ
- 1 cup water ⓘ
- 1 cup sugar
- 1/2 cup vinegar ⓘ
- salt and pepper to taste ⓘ
Instructions
- Drain all cans of vegetables (green peas, bean sprouts, corn, water chestnuts, mushrooms, pimientos).
- Combine the drained vegetables in a large bowl, stirring gently.
- In a separate bowl, mix salad oil, water, sugar, vinegar, salt, and pepper until the sugar dissolves.
- Pour the marinade over the vegetables, stirring to coat evenly.
- Cover and chill in the refrigerator for 24 hours.
- Before serving, drain excess liquid if necessary and serve chilled.
Tips & Substitutions
For a vibrant twist, consider adding diced carrots or cucumber for crunch. If you want a spicier kick, try including diced Canned Hot Peppers 'N Ketchup. Be sure to let the salad marinate for the full 24 hours to allow flavors to meld beautifully. You can adjust the sweetness by varying the amount of sugar based on your taste preference.
Serving Suggestions
Serve this salad chilled as a refreshing side dish at barbecues or picnics. It pairs well with grilled meats or can be served as a light main course with crusty bread. For an extra twist, try it alongside Pheasant In Wine Sauce for a delightful meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems overly watery upon serving, simply drain the excess liquid before serving. The flavors will continue to develop, making it even more delicious the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Salad - Marinated contains roughly 601 calories, with 12g protein, 75g carbohydrates, and 30g fat. It is an excellent source of vitamin D (149% of the Daily Value), vitamin C (87% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1110mg per serving (48% 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 use fresh vegetables instead of canned?
Yes, you can definitely use fresh vegetables! Blanch green peas, bean sprouts, and corn briefly to maintain their crunch, and slice fresh water chestnuts, mushrooms, and pimientos. Just remember that fresh veggies might require a shorter marinating time.
How can I make this salad vegan?
This salad is already vegan-friendly! All the ingredients are plant-based, but be sure to check the labels on canned products for any hidden animal products. Enjoy it as part of a vegan meal or alongside other vegan recipes for variety.
What can I substitute for vinegar?
If you're looking for a substitute for vinegar, try using lemon juice or lime juice for a tangy flavor. Apple cider vinegar is also a great alternative that will complement the other ingredients nicely while maintaining the salad's refreshing taste.
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).