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Make-Ahead Coleslaw

 Make-Ahead Coleslaw
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
20 ServingsPrep: 15 min. + chilling

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,

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Make-Ahead Coleslaw (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 0 cholesterol, 137 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein.