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overnight coleslaw

12 c shredded cabbage (1 medium head)
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 c sugar

2 t sugar
1 t dry mustard
1 t celery seed
1 t salt
1 c vinegar
3/4 c vegetable oil

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 heat and pour 
over vegetables, stirring to cover evenly. 
Cover and refrigerate overnight. Stir well before serving.

12-16 servings © 2001-2007