Back to Make-Ahead Slaw

Print Options


Card Sizes

Make-Ahead Slaw Recipe

Make-Ahead Slaw Recipe

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.
TOTAL TIME: Prep: 30 min. + chilling YIELD:3 servings


  • 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.

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.

Reviews for Make-Ahead Slaw

Average Rating
Loading Image