Overnight Slaw Recipe
Overnight Slaw Recipe photo by Taste of Home

Overnight Slaw Recipe

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I love to make this recipe during the fall and winter months when salad ingredients are less abundant. I also enjoy the ease of preparation when using my food processor.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 1 medium head cabbage, shredded
  • 4 mild white onions, thinly sliced
  • 2 large carrots, shredded
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup vegetable oil

Nutritional Facts

1 serving (3/4 cup) equals 238 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 325 mg sodium, 28 g carbohydrate, 5 g fiber, 3 g protein.


  1. In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times. Yield: 6-8 servings.
Originally published as Overnight Slaw in Bountiful Harvest Cookbook 1994, p57

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Reviewed Mar. 19, 2012

"Even my husband liked this one! Next time I will try half celery seed/half celery salt b/c the celery taste seemed strong."

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