This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too.
—Fern Hammock, Garland, Texas
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- 12 cups shredded cabbage (1 medium head)
- 1 green pepper, chopped
- 1 medium red onion, chopped
- 2 carrots, shredded
- 1 cup sugar
- DRESSING
- 2 teaspoons sugar
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 cup white vinegar
- 3/4 cup canola oil
- In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon. Yield: 12-16 servings.
Originally published as Overnight Coleslaw in Taste of Home
February/March 1993, p39
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MY REVIEW
Reviewed Dec. 2, 2011
"This recipe is perfect"
