Overnight Coleslaw is delicious with pork, beef and of course, fried fish. It’s a cinch to make, and I hope it becomes your go-to coleslaw recipe.
What is it about topping shredded beef or pulled pork with a spoonful of slaw? Oh, and don’t forget a side of slaw with fried fish; it’s like a food match made in heaven! It doesn’t get any better! The sweet and sour flavorings of slaw add so much to any mile-high stack of meat, and it’s good for you!
I’ve been making this recipe for years, and I’m serious when I say it is the perfect side. You can make it in advance, and you have the option of using a pre-packaged slaw mix or chopping a head of cabbage. I like to use a slaw mix and add the chopped green peppers, carrots, and red onion. In the picture above, you’ll notice the cabbage mix and the added vegetables.
There are two ingredients in the dressing that make this slaw stand out from most slaw recipes, and they are dry mustard and celery seed. It’s amazing how these two teaspoons can elevate the flavor and give it that extra punch. The dressing ingredients are placed in a heavy saucepan, brought to a boil and then poured over the vegetables. It’s just that easy.
The vegetables are tossed until properly coved with the dressing and then refrigerated overnight. Make sure you taste the slaw before you place it in the frig. I love the taste of the warm dressing on the vegetables.
So, what do you think? I have to add that I make the recipe throughout the year. It’s great during the holidays not to mention summertime barbeques. This is the second slaw recipe that I’ve posted. Last year I shared a Recipe for Coleslaw Dressing which gives you the quantities needed to serve any number of people. It’s a great dressing if you’re cooking for a large crowd and good to have in your recipe box.
Thanks so much for stopping by, Rose
- 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
- 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!