Oriental Vegetable Salad
A vibrant and crunchy vegetable salad featuring a mix of canned and fresh ingredients, dressed with a tangy vinaigrette, perfect for light lunches or potlucks.
Ingredients
- 1 (No. 2) can French green beans ⓘ
- 1 (No. 2) can English peas ⓘ
- 1 (No. 2) can bean sprouts ⓘ
- 1 (No. 2) can whole kernel corn
- 1 (No. 2) can sliced carrots ⓘ
- 1 small can water chestnuts ⓘ
- 1 small can pimentos ⓘ
- 1 cup diced celery ⓘ
- 1 cup diced green pepper
- 1 large diced onion ⓘ
- 1 cup oil
- 1 cup white vinegar ⓘ
- 1.5 cups sugar ⓘ
- 0.5 cups water
- 2 teaspoons salt ⓘ
- 1 teaspoon pepper ⓘ
- dash of Tabasco sauce ⓘ
Instructions
- Bring the last seven ingredients (water chestnuts, pimentos, oil, vinegar, sugar, water, salt, pepper, Tabasco) to a boil.
- Drain the canned vegetables (green beans, peas, bean sprouts, corn, carrots).
- Mix all drained vegetables together in a large bowl.
- Pour the hot mixture from the boil over the drained vegetables and stir well.
- Allow the salad to cool and serve.
Tips & Substitutions
For a fresher taste, consider substituting fresh vegetables for the canned options, such as using steamed green beans or fresh peas. You can add a bit of grated ginger for a zesty twist. If you prefer a sweeter salad, increase the sugar slightly. This Oriental Vegetable Salad can also be made ahead of time, allowing the flavors to meld together beautifully.
Serving Suggestions
This salad is excellent as a side dish for grilled meats or can be served as a light main course with crusty bread. It pairs beautifully with Fresh Fruit Combo for a refreshing meal. For a complete meal, consider serving it alongside Samboosa Holwah (Fried Nut Triangles) for a delightful combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. To serve, simply give the salad a good stir. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Vegetable Salad contains roughly 330 calories, with 7g protein, 44g carbohydrates, and 15g fat. It is an excellent source of vitamin A (116% of the Daily Value), dietary fiber (44% of the Daily Value), and potassium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 664mg per serving (29% 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?
Absolutely! Using fresh vegetables can enhance the flavor and texture of the salad. Just remember to blanch or steam them lightly to maintain their crunchiness. Fresh green beans, peas, and carrots are excellent choices.
How can I adjust the sweetness of the dressing?
If you prefer a less sweet dressing, you can reduce the sugar to your taste. Start with 1 cup and adjust gradually. Alternatively, try using honey or agave syrup for a different flavor profile while controlling the sweetness.
Is this salad suitable for vegan diets?
Yes, the Oriental Vegetable Salad is vegan-friendly as it contains no animal products. Just ensure that any canned vegetables you use are also labeled vegan. It's a great addition to any vegan meal or potluck.
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).