The Best Make-ahead Slaw Recipe

No Photo

Have you made this?

 Share your own photo!

The Best Make-Ahead Slaw

Paula Reynolds


This has to be the easiest, yet tastiest slaw I've ever encountered! Not only does it look like a fiesta in a bowl, the tangy-sweet flavors of the dressing compliment perfectly the cool, crisp vegetable combination -- the perfect side for summer BBQ's or to answer that age-old question... "What should I bring??" for the next potluck!

pinch tips: How to Shuck, Cook, and Cut Corn


 Be the First


10 - 12


30 Min


24 Hr




medium head cabbage - shredded
med red onion - sliced thin
1 c
bell peppers - sliced thin (i use the small, multi-colored type)
1 c
cilantro - chopped (we love cilantro, so the amount can be downsized to taste)
1 c
carrots, shredded or grated
1/2 c
white wine vinegar
1/2 c
vegetable or canola oil
1/2 c
2 tsp
dijon mustard
1 tsp
1 tsp
mustard seed
1 tsp
celery seed

Directions Step-By-Step

Hand chop/slice or use a food processor and prepare the cabbage, red onion, bell peppers, carrots, and cilantro (and of course, being creative and adding other veggies is allowed - I think I actually also added some chopped celery I had on hand). Place in a large bowl and combine.
In a saucepan, combine the remaining ingredients. Bring to a boil, then cook while stirring for 1 minute. Allow to cool just slightly.
Combine the dressing with the vegetables and mix well. Cover and refrigerate overnight. Stir again before serving. (and check for saltiness...I added a bit more by way of a crunchy finishing salt before serving...yum!)

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Low Carb
Other Tag: Healthy