MAKE-AHEAD SLAW

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Make-Ahead Slaw image

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.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 10

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

Steps:

  • 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 :

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