What should you do with the leftover Champagne from brunch or New Year’s Eve? of course, make pancakes! These are wonderful when served with macerated fruits and a glass of champagne.
| Prep Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 ½ cups thinly sliced zucchini
- ½ cup thinly sliced celery
- ¼ red onion, thinly sliced
- ¼ green bell pepper, thinly sliced
- 6 tablespoons white sugar, or to taste
- ¼ cup rice vinegar
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 1 teaspoon vegetable oil
- 1 tablespoon wine vinegar
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Mix zucchini, celery, red onion, and bell pepper in a bowl.
- Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.
Reviews
I liked this and I will make it again. I gave it a four star rating because I thought it was too sweet. Next time I make it I will only add half of the sugar, adding more to taste if needed. I used a mandoline to cut zucchini in julienne strips and other vegetables in thin slices. I made ahead of time and refrigerated it for about 5 hours. I think next time I will only let sit for two hours so zucchini will be firmer. Mine was a little too soft because it was such small strips. With these small adjustments I am sure this will become a family favorite. ( served it as a side to chicken gumbo pot pie, perfect!)
Very nice zucchini salad that would pair with about anything.
I’m so addicted to zucchini salads. The only change I made with this is to use a Spirooli with the zucchini and red onion. This is quick and easy.