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.
- Ready In:
- 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
- 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).
- Drain all canned vegetables; add to slaw.
- Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
- If desired, slice a fresh avocado and place on top.