the best make-ahead slaw
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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!
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yield
10 - 12
prep time
30 Min
method
Refrigerate/Freeze
Ingredients For the best make-ahead slaw
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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
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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