Make-Ahead Slaw

Name: Make-Ahead Slaw
Prep time: 30 min
Total time: 30 min
Yield: 3 servings.
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

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.

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.

Nutrition 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.

Originally published as Spectacular Overnight Slaw in Cooking for 2 Winter 2006

Reviews

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jackiegreen

Dec 29, 2018

I have been making this recipe for years when it was just called 'Overnight Slaw'. Hubby isn't fond of celery so I omit the celery seed and double the mustard seeds. Absolutely my favourite.