Spectacular Overnight Slaw Recipe
- 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
- 1. Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 16 servings.
3/4 cup: 120 calories, 8g fat (1g saturated fat), 0 cholesterol, 267mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 1g protein.
Reviews for Spectacular Overnight Slaw
"Love this slaw and have been making it for years. Just one caveat- some prepackaged slaw mixes use purple cabbage as an ingredient. Your slaw will turn a lovely shade of pink if kept more than one day with purple slaw in it. I don't like olives so have never used them. No one has ever said it would be better with olives. Just sayin'..."
"Great! Didn't use the olives and put in about half a sweet red pepper I had in the fridge otherwise made just as recipe calls for. Mayonnaise gets too runny for my taste and worry about it on picnics. Better leftover with nearly everything except waffles will most definitely make this again!"
"My mother used to make this (without the olives) and it was awesome! And the pre-packaged slaw? Coming from a stroke survivor who lost the use of an arm, it is fine. If you can find it without carrots get it that way. It's better without the carrots. Buying pre-packaged isn't always about laziness. ;) :) Just a reminder....... :)"
"I only gave it 4 stars because I do not like olives in my slaw either... on the side yes but not in. Try pear infused white wine vinegar and cut down some of the sugar. As for prepackaged slaw, of course you can use, but I would not recommend, the difference is quite noticeable and it does not take long to shred cabbage and I do it with a hand shredder (too lazy to get out the food processor...;-) )"
"This Spectacular Overnight Slaw is fantastic! My family and I loved it. The cooked dressing is perfect and the slaw is nice and crunchy. I will definitely be making this again and again!"
"Yes ..prepackaged slaw Ok..and I do not care for olives in my slaw soI sub. Thinly sliced radish. Colourful and crunchy."
"Has anyone used the prepackage slaw?"
"Made this for a family get together and everyone liked it. It was fresh and light. I did let my dressing cool some before I poured it on the vegetable. Call me crazy."
"I have been making this recipe for years. It was in "Taste of Home " magazine a long time ago. The first time I made it was for a potluck . I knew it was a great recipe when the bowl was cleaned up as if it had been licked clean."
"I am a self-proclaimed coleslaw connoisseur, and while this is very, very good, I wouldn't call it spectacular. It stayed very crisp even after pouring on the boiling-hot dressing. Although it's very tasty, it's not one of my favorite slaws. I did leave out the green olives as I don't care for them. Don't let my review stop you from trying this one though!"
"Has anyone made this with rice vinegar?"
"A very tasty alternative to slaw with mayo. It truly does get better overnight. Something about the mix of veggies causes the peppers and onion to NOT repeat on me.!!"
"I love green olives.. this recipe is so good, the onions mellow out and they taste gate in this slaw."
"I have tried so many coleslaw recipes and finally have found one I will be making for years and years. Thanks for sharing this wonderful recipe."
"A great hit at Christmas 2010. Everyone loved it!"
"I had so many compliments on this recipie, they also said it was the best slaw they had ever tasted! So simple and delicious!"
"This recipe lives up to it's name. It really is spectacular! My son-in-law declared it be the best slaw he'd ever eaten, and my mother agreed wholeheartedly. I love that you can make it the night before and just sit it on the table the next day when everything else is ready!"