the best make-ahead slaw
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!
No Image
prep time
30 Min
cook time
method
Refrigerate/Freeze
yield
10 - 12
Ingredients
- 1 - medium head cabbage - shredded
- 1 - med red onion - sliced thin
- 1 cup bell peppers - sliced thin (i use the small, multi-colored type)
- 1 cup cilantro - chopped (we love cilantro, so the amount can be downsized to taste)
- 1 cup carrots, shredded or grated
- 1/2 cup white wine vinegar
- 1/2 cup vegetable or canola oil
- 1/2 cup sugar
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
How To Make the best make-ahead slaw
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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.
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Step 2In a saucepan, combine the remaining ingredients. Bring to a boil, then cook while stirring for 1 minute. Allow to cool just slightly.
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Step 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!)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Diet:
Vegetarian
Diet:
Low Carb
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
Southern
Method:
Refrigerate/Freeze
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