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Overnight Veggie Slaw With Sweet-Tart Vinaigrette

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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.”
READY IN:
15mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

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.

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