Best Sweet N Sour Squash Salad Recipes

SWEET & SOUR SQUASH SALAD

Steps:

• For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.

SWEET 'N SOUR SQUASH SALAD

Steps:

• In a large salad bowl, combine the yellow squash, zucchini, celery, onion, and red pepper.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
• Drizzle over vegetables and toss to coat well.
• Chill overnight to allow for best flavor.
• Serve with a slotted spoon.

SWEET AND SOUR COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

SWEET AND SOUR SUMMER SQUASH SALAD!

Steps:

• Combine all vegetable in a large salad bowl. (Clear glass like a triffle Bowl is prettiest). Combine dressing ingredients in a bowl and whisk until sugar is dissolved. Pour over the salad and toss well. Refrigerate until serving time.( At least 12 hours)!
• Note: If you use Splenda or Truvia cut back on the amount by about 2 Tbs. Since these are sweeter. This salad keeps well for several days.

SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN

Steps:

• Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
• Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
• Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.

SWEET AND SOUR WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
• Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.