Overnight Coleslaw
By á-6627
This recipe is made the night before. It's a tangy recipe and gets a lot of compliments
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
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.
Review this recipe