Sweet And Sour Veggies
Sweet and sour vegetables with a tangy, flavorful glaze, perfect as a side dish for family dinners or potlucks, offering a colorful mix of crunchy and tender veggies.
Ingredients
- 1 can water chestnuts, sliced ⓘ
- 1 1/2 cups sliced carrots, parboiled and cooled ⓘ
- 1 raw green pepper ⓘ
- 1 head cauliflower, broken into pieces
- 1 small can sliced mushrooms ⓘ
- 1 jar stuffed olives ⓘ
- 1 small can sliced black olives ⓘ
- sliced celery
- frozen peas ⓘ
- 3/4 cup sugar ⓘ
- 1/3 cup salad oil ⓘ
- 2/3 cup plus 2 tablespoons vinegar ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Slice all vegetables finely.
- Bring sugar, salad oil, vinegar, salt, and pepper to a boil and cook for 4 to 5 minutes.
- Pour the hot mixture over the prepared vegetables.
- Chill the dish overnight or for several hours before serving.
Tips & Substitutions
For a vibrant crunch, ensure all vegetables are sliced finely and uniformly. If you can't find water chestnuts, try using jicama for a similar crispness. You can adjust the sweetness by reducing the sugar or substituting with a natural sweetener if desired. This dish can easily accommodate other seasonal vegetables, making it a versatile side for summer barbecues or gatherings.
Serving Suggestions
Serve this Sweet and Sour Veggies dish as a colorful side at your next barbecue or picnic. It pairs beautifully with grilled meats or a refreshing salad like Squash Salad. For a complete meal, consider serving it alongside rice or quinoa to soak up the tangy dressing. This dish also makes a fantastic topping for tacos or burritos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the vegetables, avoid adding the dressing until just before serving. If reheating is necessary, gently warm the mixture on the stovetop, but be cautious not to overcook the vegetables, as they can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Veggies contains roughly 405 calories, with 7g protein, 50g carbohydrates, and 21g fat. It is an excellent source of vitamin C (121% of the Daily Value), vitamin D (115% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1116mg per serving (49% 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! Fresh vegetables like bell peppers, snap peas, and zucchini can be used in place of canned options. Just ensure they are cut into similar sizes for even marination. Fresh veggies may provide a brighter flavor and crunch, making it a delightful addition to your summer meals.
How long can I marinate the vegetables?
For the best flavor, marinate the vegetables overnight. However, if you're short on time, even a few hours will allow the flavors to meld. Just remember that the longer they sit in the dressing, the softer they may become, so adjust marinating time to your preference for texture.
Is this recipe suitable for vegan diets?
Yes, this Sweet and Sour Veggies recipe is entirely vegan! All the ingredients are plant-based, making it a great choice for those following vegan recipes. Enjoy it as a healthy side dish or a light entrée, knowing it aligns with your dietary preferences.
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).