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Overnight Coleslaw

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12-16 servings


  • 12 cups shredded cabbage (1 medium head)
  • 1 green pepper, chopped
  • 1 medium red onion, chopped
  • 2 carrots, shredded
  • 1 cup sugar
  • 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.
Nutrition Facts
1 cup: 162 calories, 10g fat (1g saturated fat), 0 cholesterol, 160mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 1g protein.

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  • RoosterGal
    Dec 2, 2011

    This recipe is perfect