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Asian Mixed Vegetable Salad

Southern.Crockpot's picture
Ingredients
  Carrots 1 Bunch (100 gm)
  Green beans 8 Cup (128 tbs)
  Shelled lima beans 8 Cup (128 tbs)
  Cauliflower head 1 Large
  Ears of corn 4
  Green tomatoes 2 Pound
  Green peppers 5
  Small white onions 2 Pound
  Sugar 3 Cup (48 tbs)
  Salt 1⁄4 Cup (4 tbs)
  Celery seed 3 Tablespoon
  Mustard seed 3 Tablespoon
  Dry mustard 2 Tablespoon
  Turmeric powder 1 Tablespoon
  Vinegar 3 Quart
  Hot sauce 2 Tablespoon
Directions

Pare and slice the carrots, then place the whole green beans, limas and carrot slices in a deep kettle.
Break up the cauliflower and cut the corn from the cob, then add to the kettle.
Add water to cover and bring to a boil.
Reduce heat and cook for 25 minutes, then drain.
Coarsely chop tomatoes and green peppers.
Peel the onions and set aside.
Combine the sugar, salt, celery seed, mustard seed, dry mustard and turmeric in a deep kettle, then add the vinegar.
Cook over low heat, stirring constantly, until the sugar is dissolved, then stir in the hot sauce.
Add the drained cooked vegetables, chopped vegetables and onions and cook for 25 minutes.
Spoon into sterilized jars and seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy

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