Need a salad or vegetable for on the run but don’t have time to chop tonnes of fresh veggies? This “Make Ahead Coleslaw” can be made up quickly in less than 10 minutes on a Sunday night and keeps in the fridge for a week!
Simply dish some up into an on-the-go container and you have a tasty, healthy veggie option wherever you are.
A little bit of prep goes a long way!
Enjoy! Coach Stacey.
Make Ahead Coleslaw:
Salad:
1 medium head of cabbage – shredded
1 pepper (green, yellow, orange, or red) – sliced thinly
1 onion, medium – thinly sliced
Dressing:
1 cup white vinegar
1/4 cup olive oil
2 tbsp Splenda
1 tsp dry mustard
1 tsp celery seed
1 tsp sea salt
1/2 tsp pepper
Put all the salad ingredients in a large bowl.
Combine all dressing ingredients in a saucepan and boil for three minutes.
Pour hot dressing over salad ingredients and mix well.
Refrigerate for 24 hours before serving.
Keep refrigerated. Will keep for up to a week.
Credit: www.skinnytaste.com
