Overnight Slaw

  Lunch

I love to make this recipe during the fall and winter months, when salad ingredients are less abundant. I also enjoy the ease of preparation when using my food processor.

Overnight Slaw

Average Rating: 5

TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.

Ingredients

  • 1 medium head cabbage, shredded
  • 4 mild white onions, thinly sliced
  • 2 large carrots, shredded
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup vegetable oil

Instructions

  • 1. In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times.

Nutrition Facts

3/4 cup: 238 calories, 14g fat (2g saturated fat), 0 cholesterol, 325mg sodium, 28g carbohydrate (21g sugars, 5g fiber), 3g protein.

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