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 TimePrep: 20 min. + chilling
- 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 Facts1 cup: 162 calories, 10g fat (1g saturated fat), 0 cholesterol, 160mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 1g protein.
Originally published as Overnight Coleslaw in Taste of Home Premiere 1993
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