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Make-Ahead Slaw

This side dish offers make-ahead convenience with crisp, light and refreshing results. Ruth Lovett of Bay City, Texas adds olives and vinegar for a fun twist.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    3 servings


  • 3 cups shredded cabbage
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 tablespoons sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons canola oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon each salt, celery seed and mustard seed


  • In a small bowl, combine the cabbage, onion, peppers and olives. In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 1 minute. Pour over cabbage mixture and stir gently. Cover and refrigerate for 8 hours or overnight. Stir well; serve with a slotted spoon.

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