Overnight Veggie Slaw With Sweet-Tart Vinaigrette

Total Time
Prep 15 mins
Cook 0 mins

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 Nutrition


  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.


Most Helpful

Hey Mom, I was craving this all week and couldn't find the recipe anywhere. My favorite summer salad!

Cookin'Mindy July 08, 2007

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