From potlucks to porch parties—and especially picnics—slaw wins the prize for best transportable side. Filled with crunchy Napa cabbage, tender butter peas and punchy red peppers and onion, it’s a tart and fresh addition to your pack-and-go menu. And the best part? It tastes even better a day or two after you make it, so you can knock it out ahead of time.
Ingredients
SERVINGS: 4-6
- ¼ cup white balsamic vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon sugar
- ¼ cup olive oil
- Kosher salt and pepper, to taste
- 1 large head Napa cabbage, sliced
- 2 cups butter peas or baby lima beans, cooked and cooled
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
Instructions
In a large bowl, whisk together vinegar, mustard, sugar, olive oil, ½ teaspoon salt and ¼ teaspoon pepper until combined. Add cabbage, cooked peas, bell pepper and onion; toss to coat. Taste, and season with additional salt and pepper, if desired.
Store in the refrigerator up to 4 days.
