Overnight Coleslaw
Overnight Coleslaw recipe
Yield
12 servingsPrep
20 minCook
0 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
cabbage
shredded, md |
|
| 1 |
green bell peppers
chopped |
|
|
| 1 |
onions
md red, chopped |
|
|
| 2 |
carrots
md, shredded |
|
|
| 1 | cup |
sugar
|
|
| dressing | |||
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
vinegar
|
|
| ¾ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
cabbage
shredded, md |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
onions
md red, chopped |
|
| 2 | each |
carrots
md, shredded |
|
| 237 | ml |
sugar
|
|
| dressing | |||
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
vinegar
|
|
| 177 | 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.
