Picnic Marinated Summer Slaw – A Crisp, Colorful
Picnic Marinated Summer Slaw is a crisp and colorful vegetable salad.A tangy homemade marinade adds bright flavor without heavy dressing.The recipe is easy to prepare and ideal for making ahead.Fresh vegetables provide crunch, color, and nutrition.Perfect for picnics, barbecues, potlucks, and family gatherings.A refreshing side dish that pairs well with grilled foods and sandwiches.
Ingredients
For the Slaw
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
For the Marinade
- ½ cup apple cider vinegarb
- ¼ cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare the Vegetables
- Shred the green and red cabbage.Julienne the carrots.Thinly slice the peppers and red onion.Place all vegetables in a large mixing bowl.
Make the Marinade
- In a separate bowl, whisk together vinegar, olive oil, honey, Dijon mustard, celery seeds, salt, and pepper.Mix until well combined.
Combine
- Pour the marinade over the vegetables.Toss thoroughly to coat every piece evenly.
Marinate
- Cover the bowl and refrigerate for at least 2 hours.Stir occasionally to distribute the dressing.
Serve
- Toss again before serving.Garnish with fresh parsley.Serve chilled.
Notes
- The slaw tastes even better after several hours of marinating.
- Fresh vegetables provide the best texture.
- Adjust honey to suit your preferred sweetness level.
- Apple cider vinegar adds a bright, tangy flavor.
- This recipe is naturally dairy-free.
- The slaw remains crunchy even after marinating.
- Store refrigerated until serving.
- Great for meal prep and leftovers