Overnight Coleslaw is delicious with pork, beef, and of course, fried fish. You'll love the addition of dry mustard and celery seed to the dressing. It's a cinch to make, and it's sure to become your go-to coleslaw recipe. YUM!
Ingredients
12 cups of shredded cabbage (1 medium head), or three 14 oz bags of classic coleslaw mix
1 green pepper, chopped
1 medium red onion, chopped
2 carrots shredded
1 cup sugar
Dressing
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 cup vinegar
¾ cup vegetable oil
Instructions
In a large bowl, combine the first four ingredients.
Sprinkle with sugar and set aside.
Combine all dressing ingredients in a saucepan and bring to a boil.
Remove from the heat and pour the dressing over the vegetables stirring to cover evenly.
Cover and refrigerate overnight.
Stir well before serving.
The coleslaw measures 8 cups when finished.
The prep time does not include the overnight refrigeration.
Recipe adapted from Fern Hammock
Enjoy!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/overnight-coleslaw/