Overnight Coleslaw Recipe
Overnight Coleslaw Recipe photo by Taste of Home
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Overnight Coleslaw Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-16 servings


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

Nutritional Facts

1 cup: 162 calories, 10g fat (1g saturated fat), 0 cholesterol, 160mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 1g protein.


  1. 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.
Originally published as Overnight Coleslaw in Taste of Home February/March 1993, p39

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RoosterGal User ID: 14113 1492
Reviewed Dec. 2, 2011

"This recipe is perfect"

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