Overnight Slaw
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 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
Ingredients
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1 medium head cabbage, shredded
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4 mild white onions, thinly sliced
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2 large carrots, shredded
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1/2 cup vinegar
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1/2 cup sugar
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1 teaspoon ground mustard
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1 teaspoon celery seed
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1 teaspoon salt
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1/8 teaspoon pepper
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1/2 cup canola oil
Directions
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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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