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Grandma's Sweet-Sour Veggies

 Grandma's Sweet-Sour Veggies
With summer fast approaching, we look forward to a bonanza of fresh vegetables. There's nothing like a large bowl of fresh veggies to perk up a summer meal. This is one of our favorites.
12-14 ServingsPrep: 20 min. + chilling


  • 3 cups cauliflowerets
  • 3 cups broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 medium zucchini, quartered and thinly sliced
  • 1 small red onion, julienned
  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt, optional
  • 2 tablespoons vegetable oil
  • Sunflower kernels, optional


  • In a bowl, combine the cauliflower, broccoli, carrots, zucchini and
  • onion; set aside. In a saucepan over medium heat, bring vinegar,
  • sugar and salt if desired to a boil. Remove from the heat; stir in
  • oil. Pour over vegetables and toss to coat. Cover and refrigerate
  • overnight. Just before serving, sprinkle with sunflower kernels if
  • desired. Yield: 12-14 servings.
Nutritional Facts: One 3/4-cup serving (prepared without salt and sunflower kernels) equals 60 calories, 17 mg sodium, 0 cholesterol, 10 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 vegetables, 1/2 fat.