Sweet Sour Vegetable Salad Recipes

SWEET AND SOUR VEGGIES

Steps:

• In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
• In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

SWEET-SOUR VEGETABLE SALAD

Steps:

• For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

SWEET AND SOUR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
• Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
• Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

CHINESE SWEET AND SOUR VEGETABLES

Steps:

• Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
• Add carrots, cover and steam for 4 minutes.
• Remove lid and add an additional 1/4 cup water and bring to a boil.
• Add broccoli and red peppers.
• Reduce heat to medium.
• Cover and steam another 4 minutes or until vegetables are crisp-tender.
• Meanwhile, combine cornstarch and sugar in small bowl.
• Blend in pineapple juice, soy sauce and vinegar until smooth.
• Transfer vegetables to colander and drain.
• Stir pineapple mixture and add to skillet.
• Cook and stir 2 minutes or until sauce boils and thickens.
• Stir in sesame oil.
• Return vegetables to skillet along with the green onions and toss with sauce.