Overnight Coleslaw Side Dishes
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- 12 cups shredded green cabbage
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium red onion, chopped
- 2 carrots, chopped
- 1 cup sugar
- 2 tsp. sugar
- 1 tsp. dry mustard
- 1 tsp. celery seed
- 1 tsp. salt
- 1 cup vinegar
- 3/4 cup vegetable oil
Combine all the vegetables and sprinkle with 1 cup of the sugar.
Combine remaining 2 tsp. sugar and all remaining ingredients in a saucepan. Bring to a boil, stirring occasionally. Remove from heat and pour over vegetables.
Stir to coat vegetables well. Cover and refrigerate overnight.
This salad will store well for several days.
Tips from Our Cook
Makes a great accompaniment to any of our barbecue recipes.
Nutrition Info per serving: (1 serving, 5.5 oz.) 194 calories; 14 g fat (2 g saturated fat; 3 g monounsaturated fat); 0 mg cholesterol; 215 mg sodium; 20 g carbohydrate; 2.7 g fiber; 1 g protein; 0.4 mg niacin; 0.2 mg vitamin B6; 0 mcg vitamin B12; 0.6 mg iron; 0.3 mcg selenium; 0.2 mg zinc.