The Best Make-Ahead Slaw
By
Paula Reynolds
@Vaquera
8
☆☆☆☆☆ 0 votes0
Ingredients
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1medium head cabbage - shredded
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1med red onion - sliced thin
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1 cbell peppers - sliced thin (i use the small, multi-colored type)
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1 ccilantro - chopped (we love cilantro, so the amount can be downsized to taste)
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1 ccarrots, shredded or grated
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1/2 cwhite wine vinegar
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1/2 cvegetable or canola oil
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1/2 csugar
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2 tspdijon mustard
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1 tspsalt
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1 tspmustard seed
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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!)