Fire and Ice Salad

MK Hand


Fire and Ice Salad frequently graces the tables of picnics, church Fellowship Halls and family gatherings in the South. The juicy goodness of ripe tomatoes and cucumbers, peppers and onions, combined with a sweet-tart dressing, spiced just right, takes us back through years of summertime memories.


★★★★★ 1 vote

25 Min
5 Min


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  • 2-3 large
    ripe tomatoes
  • 2 large
    cucumbers, peeled in "stripes" (alternately peel strips and leave strips for a "stripe" effect)
  • 1 large
    red onion, sliced in long, thin strips
  • 1 large
    yellow or orange bell pepper, cut into bite-size pieces
  • 2 large
    anaheim peppers or 1 large green bell pepper, cut into bite-size pieces
  • 1 c
  • 1 c
    white granulated sugar
  • 1 c
    white vinegar
  • 1 tsp
  • 1 tsp
    celery seed
  • 1 tsp
    dry mustard
  • 1 tsp
    grated horseradish (not prepared horseradish)
  • ·
    fresh ground black pepper, to taste
  • ·
    dried red pepper flakes, to taste

How to Make Fire and Ice Salad


  1. Combine vegetables in a large shallow bowl and toss to distribute.
  2. Mix up a dressing of the vinegar, water and sugar and put in saucepan. Add spices. Bring to a boil and stir until sugar dissolves, up to five minutes.
  3. Cool dressing. Pour over vegetables, toss to mix and refrigerate. Make ahead several hours to allow flavors to penetrate vegetables.
  4. Using a slotted spoon, drain the salad before serving.
  5. You will always use a 1:1:1 ratio – 1 cup water, 1 sugar and 1 cup white vinegar, adjusting the spices as you increase the amount of dressing made.
  6. If you like your cucumbers on the crunchier side, just wait and add the cucumbers right before serving!

Printable Recipe Card

About Fire and Ice Salad

Course/Dish: Other Salads

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