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Asian Mixed Vegetable Salad Recipe
|Carrots||1 Bunch (100 gm)|
|Green beans||8 Cup (128 tbs)|
|Shelled lima beans||8 Cup (128 tbs)|
|Cauliflower head||1 Large|
|Ears of corn||4|
|Green tomatoes||2 Pound|
|Small white onions||2 Pound|
|Sugar||3 Cup (48 tbs)|
|Salt||1⁄4 Cup (4 tbs)|
|Celery seed||3 Tablespoon|
|Mustard seed||3 Tablespoon|
|Dry mustard||2 Tablespoon|
|Turmeric powder||1 Tablespoon|
|Hot sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 7259 Calories from Fat 438
% Daily Value*
Total Fat 54 g83.8%
Saturated Fat 7.3 g36.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4494.2 mg187.3%
Total Carbohydrates 1483 g494.4%
Dietary Fiber 206.6 g826.5%
Sugars 803.1 g
Protein 211 g422.9%
Vitamin A 635.6% Vitamin C 2848.9%
Calcium 235.8% Iron 519.6%
*Based on a 2000 Calorie diet
Break up the cauliflower and cut the corn from the cob, then add to the kettle.
Add water to cover and bring to a boil.
Reduce heat and cook for 25 minutes, then drain.
Coarsely chop tomatoes and green peppers.
Peel the onions and set aside.
Combine the sugar, salt, celery seed, mustard seed, dry mustard and turmeric in a deep kettle, then add the vinegar.
Cook over low heat, stirring constantly, until the sugar is dissolved, then stir in the hot sauce.
Add the drained cooked vegetables, chopped vegetables and onions and cook for 25 minutes.
Spoon into sterilized jars and seal.