Overnight Coleslaw

By á-6627

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

Ingredients

• 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
• DRESSING
• 2 tsp. sugar
• 1 tsp. dry mustard
• 1 tsp. celery seed
• 1 tsp. salt
• 1 cup vinegar
• 3/4 cup vegetable oil

Preparation

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.