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Overnight Slaw

Total Time

Prep: 15 min. + chilling

Makes

8 servings

Think of slaw as a side for all seasons—but especially summer—and for all entrees. Fix this recipe ahead, and don’t forget to use your food processor for even easier prep. —Nancy Brown, Janesville, Wisconsin
Overnight Slaw Recipe photo by Taste of Home

Ingredients

  • 1 medium head cabbage, shredded
  • 4 mild white onions, thinly sliced
  • 2 large carrots, shredded
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup canola oil

Directions

  1. In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times.

Nutrition Facts

3/4 cup: 238 calories, 14g fat (2g saturated fat), 0 cholesterol, 325mg sodium, 28g carbohydrate (21g sugars, 5g fiber), 3g protein.

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