The Best Make-Ahead Slaw

The Best Make-ahead Slaw

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Paula Reynolds


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!


☆☆☆☆☆ 0 votes

10 - 12
30 Min
24 Hr


  • 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
  • 2 tsp
    dijon mustard
  • 1 tsp
  • 1 tsp
    mustard seed
  • 1 tsp
    celery seed

How to Make The Best Make-Ahead Slaw


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

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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

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