Rainbow summer slaw
1
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This tempting coleslaw is a really easy make-ahead side dish. You can actually make it for up to 2 days ahead. Simply prepare the dressing, made of mayonnaise, sour cream, apple cider vinegar, and Dijon mustard, and refrigerate in an airtight container. Shred the red and green cabbage, place in a zip-top plastic bag, and alongside. Whether you toss the slaw together 1 hour ahead or 8 hours ahead will depend upon how crispy or soft you prefer your slaw; the longer it sits, the softer the slaw. It also features carrots, sweet red peppers, yellow bell peppers, red onion, and lots of fresh parsley.
Ingredients
Light mayonnaise
¼ cup(s)
Light sour cream
2 Tbsp
Apple cider vinegar
3 Tbsp
Dijon mustard
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Green cabbage
3 cup(s), shredded, shredded
Red cabbage
2 cup(s), shredded
Carrots
2 large, shredded
Yellow bell pepper
1 small, cut into thin strips
Red bell pepper
1 small, cut into thin strips
Fresh parsley
¼ cup(s), flat-leaf variety, chopped
Red onion
¼ medium, cut into thin slivers
Instructions
1
Whisk together the mayonnaise, sour cream, vinegar, mustard, salt, and ground pepper in a large bowl. Add the remaining ingredients and toss well to coat. Cover and refrigerate at least 1 hour or up to overnight. Let stand at room temperature about 30 minutes before serving for the best flavor.
2
Yields 3/4 cup per serving.
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