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Make-Ahead Coleslaw Recipe

A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. It's nice to rely on do-ahead dishes like this when feeding a crowd. —Andrea Hutchison, Canton, Oklahoma

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Make-Ahead Coleslaw Recipe

Prep: 15 min. + chilling

Yield: 20 Servings

15 15

Ingredients

1 large head cabbage, shredded (about 20 cups)
2 large onions, thinly sliced
2 celery ribs, thinly sliced
2 large carrots, thinly sliced
1 large cucumber, thinly sliced
1 large green pepper, chopped
1 jar (4 ounces) diced pimientos, drained
1-1/2 cups sugar
1-1/2 cups vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon pepper

Directions

In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week. Yield: about 20 servings.

Nutritional Facts 1 serving (1 cup) equals 138 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 137 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Make-Ahead Coleslaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p186