Ingredients
Scale
- 1 medium head cabbage, shredded
- 1 medium red onion, thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup sliced pimento-stuffed olives
- 1/2 cup white wine vinegar
- 1/2 cup canola oil
- 1/2 cup sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
- In a large mixing bowl, combine the shredded cabbage and sliced red onion.
- Add the chopped green and sweet red peppers.
- Incorporate the sliced pimento-stuffed olives.
- In a large saucepan, mix together the white wine vinegar, canola oil, sugar, Dijon mustard, salt, celery seed, and mustard seed.
- Heat the mixture over medium heat, stirring until it comes to a boil, about 1 minute.
- Pour the heated dressing over the vegetable mixture in the bowl.
- Gently stir to combine everything well.
- Cover the bowl with plastic wrap or aluminum foil and place it in the refrigerator. Let it sit overnight.
- Before serving, mix well to combine all the ingredients.
Notes
Pairs well with grilled meats and sandwiches. Store leftovers in an airtight container for 3 to 5 days. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: salad, slaw, side dish, make-ahead