The Best Make-Ahead Slaw
By
Paula Reynolds
@Vaquera
8
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 votes0
Serves:
10 - 12
Prep:
30 Min
Cook:
24 Hr
Method:
Refrigerate/Freeze
Ingredients
-
1medium head cabbage - shredded
-
1med red onion - sliced thin
-
1 cbell peppers - sliced thin (i use the small, multi-colored type)
-
1 ccilantro - chopped (we love cilantro, so the amount can be downsized to taste)
-
1 ccarrots, shredded or grated
-
1/2 cwhite wine vinegar
-
1/2 cvegetable or canola oil
-
1/2 csugar
-
2 tspdijon mustard
-
1 tspsalt
-
1 tspmustard seed
-
1 tspcelery seed
How to Make The Best Make-Ahead Slaw
- 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 The Best Make-Ahead Slaw
Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian Low Carb
Other Tag: Healthy
