Overnight Slaw

Name: Overnight Slaw
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
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 canola oil

TOTAL TIME: Prep: 15 min. + chilling YIELD: 8 servings.

Think of slaw as a side for all seasons—but especially summer—and for all entrees. Fix this recipe ahead, and don’t forget to use your food processor for even easier prep. —Nancy Brown, Janesville, Wisconsin

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 canola oil

Directions

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.

Nutrition Facts

3/4 cup: 238 calories, 14g fat (2g saturated fat), 0 cholesterol, 325mg sodium, 28g carbohydrate (21g sugars, 5g fiber), 3g protein.

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