Spectacular Overnight Slaw
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas
Ingredients
- 1 medium head cabbage, shredded
- 1 medium red onion, thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup white wine vinegar
- 1/2 cup canola oil
- 1/2 cup sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Reviews
Used two packages of coleslaw mix, left out the olives and red onion,and substituted Splenda for sugar. All with excellent results.
This was very tasty. I added two Tbs. chopped chile peppers, since my husband loves spicy foods, and halved the amount of olives, which he doesn't care for. It turned out great and I'll dfinitely be making this slaw again.
Richard, you've answered your own question. South Carolina. Southerners may not have had access to sugar. My Kentucky grandmother's cornbread had no sugar and was flat, no baking powder. My dad loved it stirred into buttermilk. It's all in what you are raised with.
Why won't it save? In my recipe box??
I have never understood sugar in slaw or cornbread. They simply don't belong, but to each his own. We chop the cabbage using the old-fashioned circle chopper, add a couple shakes of salt and pepper and paprika (or seasoned salt), a spoon or two of mayo and a cap or two of white vinegar--any vinegar you like will do. Sit it in the fridge for a couple of hours and stir. VERY LITTLE MAYO is needed...it may look dry when you finish, so leave it in the fridge to set-up. We use this on top of Eastern North Carolina 'que sandwiches as served in places like Allen
I cannot eat raw onions................. so minus them............ This is fantastic!!
I've been making this for over 40 years. I love olives, but not in slaw. I also use packaged slaw mix. I spent enough years cutting up cabbage. LOL.
I, personally, do not like this coleslaw only because I hate peppers and am not a vinegar fan. But...my Mom and brother love it, make it often and devour it. Plus, any time I've made this for a bbq, it always gets eaten and people love it. I will say this, though, I do not cut up red and green cabbage. I buy the prepackaged shredded coleslaw mix and use that. Waaaay easier.
Use tarragon vinegar and this becomes 5 stars and beyond. You won't believe the difference this small change makes. Like many I omitted the olives.
No olives please. No sugar. I use sugar sub or agave. Agave is perfect for this recipe.