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Overnight Slaw

 Overnight Slaw
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.
6-8 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • 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.
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.