24 Hour Coleslaw

⏱ 50 mins 🍽 1 salad, 8 serving(s) 🏷 Vegetable

This traditional coleslaw is prepared a day in advance, allowing the flavours to fully develop. Shredded cabbage is combined with chopped onion, green pepper and sliced olives, then tossed with sugar. A hot dressing of oil, vinegar, salt, celery seed and dry mustard is boiled and poured over the vegetables. After mixing, the salad is covered and refrigerated for 24 hours before serving.

24 Hour Coleslaw

Ingredients

  • 1 medium head shredded cabbage
  • 1 medium chopped green pepper
  • 1 medium chopped onion
  • 10 stuffed olives, sliced
  • 1/2 cup salad oil
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon dry mustard

Method

  1. Shred the cabbage, dice the onion, chop the green pepper and slice the olives.
  2. Place the shredded cabbage, diced onion, chopped green pepper and sliced olives into a large mixing bowl.
  3. Sprinkle the sugar over the vegetables and toss everything together thoroughly.
  4. Put the salad oil, vinegar, salt, celery seed and dry mustard into a saucepan.
  5. Bring the mixture to a boil and let it boil for 3 min, stirring constantly.
  6. Pour the hot dressing over the vegetable mixture and toss to coat everything well.
  7. Cover the bowl tightly with a lid or cling film.
  8. Place the bowl in the refrigerator and leave it to chill for 24 hours.

Nutrition (per serving)

Sodium313300 mg

Recipe details

CategoryVegetable
Authorhennypenny49