Make-Ahead Slaw Recipe
Make-Ahead Slaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
3 servings
TOTAL TIME:
Prep: 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.
Originally published as Overnight Slaw in Cooking for 2 Winter 2006, p61

Nutritional Facts

1 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 351mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 3 vegetable, 2 fat.

  • 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
  1. 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.
Originally published as Overnight Slaw in Cooking for 2 Winter 2006, p61

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