1/1 Photo of Overnight Veggie Slaw With Sweet-Tart Vinaigrette
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.
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Units: US | Metric
- 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.)
- 1Make 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).
- 2Drain all canned vegetables; add to slaw.
- 3Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
- 4If desired, slice a fresh avocado and place on top.
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Nutritional Facts for Overnight Veggie Slaw With Sweet-Tart Vinaigrette
Serving Size: 1 (169 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 204.5
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 199.7 mg
- Total Carbohydrate 28.8 g
- Dietary Fiber 3.3 g
- Sugars 15.9 g
- Protein 2.9 g