- 1 medium head cabbage, shredded
- 1 medium red onion, thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup white wine vinegar
- 1/2 cup canola oil
- 1/2 cup sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 16 servings.
Reviews for Spectacular Overnight Slaw
"Great! Didn't use the olives and put in about half a sweet red pepper I had in the fridge otherwise made just as recipe calls for. Mayonnaise gets too runny for my taste and worry about it on picnics. Better leftover with nearly everything except waffles will most definitely make this again!"
"My mother used to make this (without the olives) and it was awesome! And the pre-packaged slaw? Coming from a stroke survivor who lost the use of an arm, it is fine. If you can find it without carrots get it that way. It's better without the carrots. Buying pre-packaged isn't always about laziness. ;) :) Just a reminder....... :)"
"I only gave it 4 stars because I do not like olives in my slaw either... on the side yes but not in. Try pear infused white wine vinegar and cut down some of the sugar. As for prepackaged slaw, of course you can use, but I would not recommend, the difference is quite noticeable and it does not take long to shred cabbage and I do it with a hand shredder (too lazy to get out the food processor...;-) )"
"This Spectacular Overnight Slaw is fantastic! My family and I loved it. The cooked dressing is perfect and the slaw is nice and crunchy. I will definitely be making this again and again!"
"Yes ..prepackaged slaw Ok..and I do not care for olives in my slaw soI sub. Thinly sliced radish. Colourful and crunchy."
"Has anyone used the prepackage slaw?"
"Made this for a family get together and everyone liked it. It was fresh and light. I did let my dressing cool some before I poured it on the vegetable. Call me crazy."
"I have been making this recipe for years. It was in "Taste of Home " magazine a long time ago. The first time I made it was for a potluck . I knew it was a great recipe when the bowl was cleaned up as if it had been licked clean."
"I am a self-proclaimed coleslaw connoisseur, and while this is very, very good, I wouldn't call it spectacular. It stayed very crisp even after pouring on the boiling-hot dressing. Although it's very tasty, it's not one of my favorite slaws. I did leave out the green olives as I don't care for them. Don't let my review stop you from trying this one though!"