Overnight Slaw

By bjlazyl

Ingredients

• 3 1/2 pounds green cabbage, cut into 1-inch chunks
• 1 very large Vidalia or other sweet onion (1 1/4 pounds), cut into 1-inch pieces
• 1 pound carrots, cut into 1/2-inch pieces
• 3 celery ribs, cut into 1/2-inch pieces
• 1 cup sugar
• 1 cup distilled white vinegar
• 3/4 cup peanut oil
• 1 teaspoon dry mustard powder
• 1 teaspoon celery seeds
• 1 teaspoon kosher salt
• 1/2 cup chopped flat-leaf parsley leaves

Details

Servings 8
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Working in batches, pulse the vegetables in a food processor until finely chopped. Transfer to a large bowl and toss well. Stir in the sugar.

In a small saucepan, combine the vinegar, oil, dry mustard, celery seeds and salt and bring to a boil. Pour the dressing over the slaw and toss well. Refrigerate overnight. Just before serving, drain the slaw and stir in the parsley.