Overnight Coleslaw Recipe

Overnight Coleslaw Recipe photo by Taste of Home

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This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too. —Fern Hammock, Garland, Texas

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Overnight Coleslaw Recipe

Prep: 20 min. + chilling

Yield: 12-16 Servings

20 20

Ingredients

12 cups shredded cabbage (1 medium head)
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 cup sugar
DRESSING
2 teaspoons sugar
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon salt
1 cup white vinegar
3/4 cup canola oil

Directions

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 cup) equals 162 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 160 mg sodium, 18 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Overnight Coleslaw in Taste of Home February/March 1993, p39