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Make-Ahead Slaw

 Make-Ahead Slaw
This side dish offers make-ahead convenience with crisp, light and refreshing results. Ruth Lovett of Bay City, Texas adds olives and vinegar for a fun twist.
3 ServingsPrep: 30 min. + chilling

Ingredients

  • 3 cups shredded cabbage
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons canola oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon each salt, celery seed and mustard seed

Directions

  • In a small bowl, combine the cabbage, onion, peppers and olives. In a
  • small saucepan, combine the remaining ingredients. Bring to a boil;
  • cook and stir for 1 minute. Pour over cabbage mixture and stir
  • gently. Cover and refrigerate for 8 hours or overnight. Stir well;
  • serve with a slotted spoon. Yield: 3 servings.
Nutritional Facts: 1 cup equals 155 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 351 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 3 vegetable, 2 fat.