Sweet And Sour Zucchini Salad

A vibrant and delicious no-cook salad featuring zucchini, tropical fruits, and a sweet-tangy-glaze that comes together in just 15 minutes.

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Prep Time 10

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Fusion

Calories: 220

For the Salad Base

2 medium zucchini, diced into 1–1.5cm cubes Choose firm, glossy zucchini without soft spots.
1 unit jalapeño, finely diced Seeds removed for mild, seeds in for hot.
1 cup fresh pineapple, cubed into 1.5cm pieces Alternatively, use well-drained canned pineapple chunks.
1 cup fresh mango, cubed into 1.5cm pieces
1 cup fresh or frozen corn kernels If using frozen, thaw and pat dry.
1 cup cooked, shelled edamame Thawed from frozen is fine; pat dry before adding.

For the Sweet-Sour Glaze

3 tablespoons hot pepper jelly Start with 2 tablespoons and adjust to taste.
2 tablespoons fresh lime juice Use fresh only; bottled lime juice is not recommended.
1 pinch cayenne pepper Optional, adds background heat.
to taste salt and black pepper

For Finishing

Preparation

Wash and dice all the fresh ingredients uniformly (zucchini, jalapeño, pineapple, mango, corn, and edamame).

Combine Components

In a large bowl, combine diced zucchini, jalapeño, pineapple, mango, corn, and edamame. Stir gently.

Add Glaze

Warm the hot pepper jelly slightly if needed, then add it and fresh lime juice over the salad. Toss gently until all components are coated.

Final Touch and Serve

Finish with fresh cilantro and serve immediately or refrigerate for up to 24 hours.

Ensure all chopped ingredients are patted dry to prevent the salad from becoming watery. Adjust sweetness and acidity to preference.