The Best Make-Ahead Slaw

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Have you made this?

By Paula Reynolds
@Vaquera

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!

Rating:

☆☆☆☆☆ 0 votes

Serves:

10 - 12

Prep:

30 Min

Cook:

24 Hr

Method:

Refrigerate/Freeze

Ingredients

1: medium head cabbage - shredded
1: 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: sugar
2 tsp: dijon mustard
1 tsp: salt
1 tsp: mustard seed
1 tsp: celery seed

How to Make The Best Make-Ahead Slaw

Step-by-Step

1Hand 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.
2In a saucepan, combine the remaining ingredients. Bring to a boil, then cook while stirring for 1 minute. Allow to cool just slightly.
3Combine 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!)

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