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Shortcut Chow Chow Salad

(1 Votes)
Updated September 13, 2017
Shortcut Chow Chow Salad
SERVES
20
SERVING SIZE
1/2 cup
COOK TIME
5 Min

Fresh veggies are a must-have when you're serving up a potluck spread, but all that prep work can take a long time! Save yourself the trouble and whip up something fabulous with our recipe for Shortcut Chow Chow Salad. It's a side dish that's full of color and flavor!

What You'll Need:
  • 2 cups water
  • 1 cup apple cider vinegar
  • 2 1/2 cups sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 2 cups frozen cauliflower, thawed and cut into small pieces
  • 2 cups frozen sliced carrots, thawed
  • 2 cups frozen cut green beans, thawed
  • 1 (14-1/2-ounce) can cut yellow wax beans, drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 onion, coarsely chopped
  • 1 red bell pepper, cut into 1/2-inch pieces
What To Do:
  1. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, and salt to a boil; stir occasionally.
     
  2. Meanwhile, in a large bowl, combine cauliflower, carrots, green beans, wax beans, kidney beans, onion, and bell pepper.
     
  3. Pour vinegar mixture over vegetables and toss until evenly coated. Let cool, then cover and refrigerate until chilled.
     
Notes

Check out our Three Bean Salad for some really big flavor!

Nutritional InformationShow More

Servings Per Recipe: 20

  • Amount Per Serving % Daily Value *
  • Calories 135
  • Calories from Fat 2.5
  • Total Fat 0.3g 0 %
  • Saturated Fat 0.0g 0 %
  • Trans Fat 0.0g 0 %
  • Protein 1.7g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 192mg 8 %
  • Total Carbohydrates 32g 11 %
  • Dietary Fiber 2.6g 10 %
  • Sugars 27g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This recipe tastes similar a 3 - bean salad that I used to buy at the deli, but this one has a lot more color to it and a great variety of textures. Not only does the frozen veggies save you on cleaning and chopping time, but it also omits the step of blanching. When using fresh carrots or green bean I usually have to drop them in boiling water first, to take some of their rawness out of them, and also to soften them just slightly.

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