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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. Ingredients:
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 |
Directions:
1. 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. Yield: 3 servings.
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