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Make-Ahead Slaw

Total Time

Prep: 30 min. + chilling

Makes

3 servings

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

  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.

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Reviews

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Average Rating:
  • 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.