Overnight Veggie Slaw With Sweet-Tart Vinaigrette

Submitted by CookinDiva

"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."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 12

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.)

• Sweet-Tart Vinaigrette

• 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.

Reviews

[CookinMindy]

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