It’s quite simple to make this delectable shrimp and broccoli lo mein from China. Use an experienced wok for superior searing outcomes.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (1 ounce) package dry onion soup mix
- ½ cup white wine vinegar
- ¾ cup white sugar
- ⅔ cup cider vinegar
- ⅓ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 7 small zucchini, thinly sliced
- ½ cup chopped celery
- ½ cup chopped green bell pepper
Instructions
- Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
- Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Reviews
I used jalapeño because we like a little kick, halved the recipe with good results. This ones a keeper. Hubby will eat raw zucchini, hates it cooked. Thanks for sharing.
I’ve made this several times (with no changes), and it’s a favorite. I’ve brought it to potlucks, it’s always a hit. Note that it’s very important to taste and drain the salad when it’s been marinated to the desired degree – for me, that happens at around the 3-4 hour mark. If I don’t drain it, the flavors get way too strong and nobody wants to eat it.
I wish I wouldn’t have put the onion soup in as it was way too strong of a flavor.
Neither myself nor my husband cared for this. The onion soup taste was very strong. Plus it wasn’t appetizing to people at the potluck either. I forgot to drain it. It was in a brownish liquid. Most was thrown away.
Big hit with my team of nineteen volunteers at our church Food Pantry. Didn’t change a thing, but I did spiralize the zucchini. There is a store brand (popular grocery) soup mix that has no beef in it for vegans. I made it the night before and drained off excess dressing morning of and they loved it! Thank you, Queen!
I’ve been on the hunt lately for zucchini salads and this is another keeper that has a dressing that complements it well. I used a Spirooli to make zoodles instead of slicing the zucchini.