ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Overnight Slaw

Prep time 15 mins
Cook time 4 mins
Chill time 8 hrs
Yield Makes 8 servings (serving size: 1 cup)

Ingredients

  • 6 cups shredded cabbage (about 1 3/4 pounds)*
  • 1 cup shredded red cabbage*
  • 1/2 cup shredded carrot*
  • 1/2 cup chopped red bell pepper
  • 2 green onions, diagonally sliced
  • 1 1/2 tablespoons sugar
  • 3 tablespoons white wine vinegar
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon mustard seed
  • 1 teaspoon coarse-grained Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 (4-ounce) package crumbled feta cheese

Nutrition Information

  • calories 98
  • caloriesfromfat 62 %
  • fat 7 g
  • satfat 1.5 g
  • monofat 3.5 g
  • polyfat 1.7 g
  • protein 2.2 g
  • carbohydrate 7.7 g
  • fiber 0.7 g
  • cholesterol 6 mg
  • iron 0.6 mg
  • sodium 188 mg
  • calcium 70 mg

How to Make It

  1. Combine 6 cups shredded cabbage and next 4 ingredients in a large bowl.

  2. Stir together sugar and next 7 ingredients in a small saucepan; bring to a boil. Boil 1 minute. Remove from heat; cool completely. Pour dressing over cabbage mixture; toss well. Cover and chill 8 hours. Toss with feta cheese just before serving.

  3. *1 (16-ounce) package slaw mix may be substituted for shredded cabbages and carrot.