OVERNIGHT VEGGIE SLAW WITH SWEET-TART VINAIGRETTE
This crunchy slaw doesn't use cabbage. Instead, it's loaded with veggies that marinate in a sweet-tart vinaigrette. We like to let it marinade overnight and then serve it the next day for maximum flavor. It's a nice accompaniment to a casserole-type main dish, or to serve with a sandwich for lunch.
Provided by CookinDiva
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Make vinaigrette: in small saucepan on stove, combine vinegar, oil and sugar. Bring to boil and simmer 3 minutes. Immediately pour hot vinaigrette over raw vegetables (the hot dressing blanches the raw vegetables and keeps them colorful and crunchy).
- Drain all canned vegetables; add to slaw.
- Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
- If desired, slice a fresh avocado and place on top.
Nutrition Facts : Calories 204.5, Fat 10, SaturatedFat 0.8, Sodium 199.8, Carbohydrate 28.8, Fiber 3.4, Sugar 16, Protein 2.9
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