Wonderful Overnight Slaw

By Addie

o come up with this dish, I used a number of different recipes plus some ideas of my own. It's great for 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 (Taste of Home)

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 each salt, celery seed and mustard seed

Details

Adapted from keyingredient.com

Preparation

Step 1

In a large bowl, combine the cabbage, onion, peppers and olives.

In a large saucepan, combine the remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.

Cover and refrigerate overnight. Mix well before serving. Yield: 12-16 servings.
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REVIEWS:

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!

Great flavor and it's so convenient that it can be made the day before. I've made it twice now and my guests all loved the flavor. The second time I left out the olives as I didn't feel they added enough to the dish. It was full of flavor and quick and easy to put together.

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!