Overnight Veggie Slaw With Sweet-Tart Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This crunchy slaw doesn't use cabbage. Instead, it's loaded with veggies that marinate in a sweet-tart vinaigrette. We like to let it marinade overnight and then serve it the next day for maximum flavor. It's a nice accompaniment to a casserole-type main dish, or to serve with a sandwich for lunch. Ingredients:
1 (14 ounce) can french style green beans, drained |
2 (14 ounce) cans white corn, drained |
1 red pepper, diced |
1 green pepper, diced |
4 stalks celery, diced (1 1/2 c.) |
3/4 cup cider vinegar |
1/2 cup canola oil |
3/4 cup sugar |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon salt |
Directions:
1. Make vinaigrette: in small saucepan on stove, combine vinegar, oil and sugar. Bring to boil and simmer 3 minutes. Immediately pour hot vinaigrette over raw vegetables (the hot dressing blanches the raw vegetables and keeps them colorful and crunchy).
2. Drain all canned vegetables; add to slaw.
3. Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
4. If desired, slice a fresh avocado and place on top.
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