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Overnight Coleslaw

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Submitted by jlc

Overnight Coleslaw recipe

YIELD

12 servings

PREP

20 min

COOK

0 min

READY

60 min

Ingredients

12 2.8
CUPS L CABBAGE
shredded, md
1 1
EACH GREEN BELL PEPPERS
chopped
1 1
EACH ONIONS
md red, chopped
2 2
EACH CARROTS
md, shredded
1 237
CUP ML SUGAR
dressing
2 1E+1
TEASPOONS ML SUGAR
1 5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML CELERY SEEDS
1 5
TEASPOON ML SALT
1 237
CUP ML VINEGAR
¾ 177
CUP ML VEGETABLE OIL

Directions

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 overnight. Stir well before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 220 57% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 217mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 3g
Vitamin A 36% Vitamin C 58%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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