Make-Ahead Coleslaw

Name: Make-Ahead Coleslaw
Prep time: 15 min
Total time: 15 min
Yield: about 20 servings.
Ingredients: 1 large head cabbage, shredded (about 20 cups); 2 large onions, thinly sliced; 2 celery ribs, thinly sliced; 2 large carrots, thinly sliced; 1 large cucumber, thinly sliced; 1 large green pepper, chopped; 1 jar (4 ounces) diced pimientos, drained; 1-1/2 cups sugar; 1-1/2 cups vinegar; 1/2 cup vegetable oil; 1 teaspoon salt; 1 teaspoon celery seed; 1 teaspoon ground mustard; 1/2 teaspoon dried basil; 1/2 teaspoon dried marjoram; 1/4 teaspoon pepper

A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. It's nice to rely on do-ahead dishes like this when feeding a crowd. —Andrea Hutchison, Canton, Oklahoma

Ingredients

1 large head cabbage, shredded (about 20 cups)
2 large onions, thinly sliced
2 celery ribs, thinly sliced
2 large carrots, thinly sliced
1 large cucumber, thinly sliced
1 large green pepper, chopped
1 jar (4 ounces) diced pimientos, drained
1-1/2 cups sugar
1-1/2 cups vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon pepper

Directions

In a large salad bowl, combine the first seven ingredients; set aside. In a large saucepan, combine the remaining ingredients. bring to a boil; boil for 1-2 minutes or until the sugar is dissolved. Pour over cabbage mixture and toss to coat. Cover and refrigerate overnight or up to 1 week.