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Overnight Veggie Slaw With Sweet-Tart Vinaigrette

Overnight Veggie Slaw With Sweet-Tart Vinaigrette created 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
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@CookinDiva
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@CookinDiva
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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."
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  1. CookinMindy
    Hey Mom, I was craving this all week and couldn't find the recipe anywhere. My favorite summer salad!
    Reply
  2. CookinDiva
    Overnight Veggie Slaw With Sweet-Tart Vinaigrette Created by CookinDiva
    Reply
  3. 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.
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