Spectacular Overnight Slaw Recipe
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a 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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup canola oil
- 1/2 cup sugar
- 2 teaspoons dijon mustard
- 1/2 cup white wine vinegar
- 1/2 cup chopped green pepper
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup chopped sweet red pepper
- 1 medium head cabbage shredded
- 1 medium red onion thinly sliced
- 1 teaspoon each salt celery seed and mustard seed
- Carbohydrate 5.83821571429439 g
- Cholesterol 0 mg
- Fat 8.12144857819137 g
- Fiber 1.94812856798513 g
- Protein 1.09623142857143 g
- Saturated Fat 0.616105143355223 g
- Serving Size 1 1 -16 serving (125g)
- Sodium 2015.4414343009 mg
- Sugar 3.89008714630927 g
- Trans Fat 0.140553428653731 g
- Calories 99 calories
Directions 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. Originally published as Spectacular Overnight Slaw in Taste of Home June/July 1995, p27 Nutritional Facts 1 serving (3/4 cup) equals 120 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 267 mg sodium, 12 g carbohydrate, 2 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
