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Overnight Coleslaw


This recipe is made the night before. It's a tangy recipe and gets a lot of compliments

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  • 12 cups shredded cabbage (1 med. head)
  • 1 green pepper, sliced thinly
  • 1 red pepper, sliced thinly
  • 1 med. red onion, cut in half and sliced thinly
  • 2 carrots, shredded
  • 2/3 to 1 cup of sugar
  • 2 tsp. sugar
  • 1 tsp. dry mustard
  • 1 tsp. celery seed
  • 1 tsp. salt
  • 1 cup vinegar
  • 3/4 cup vegetable oil



Step 1

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate over night. Stir well before serving.

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