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Spectacular Overnight Slaw

To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1 medium head cabbage, shredded
  • 1 medium red onion, thinly sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup white wine vinegar
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed

Directions

  • Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.
Nutrition Facts
3/4 cup: 120 calories, 8g fat (1g saturated fat), 0 cholesterol, 267mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 1g protein.

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Reviews

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Average Rating:
  • Kelli
    May 25, 2020

    Love this. Remember this recipe won. I always laugh at the “tweaks” and “omission” comments. Theirs didn’t win! Great just as printed!!!

  • Becca
    May 24, 2020

    I love this recipe. Never used olives, but we added chopped fresh jalapeno pepper to taste. I will not give fewer stars because my taste is different! Thanks for the recipe!

  • dragoness
    May 24, 2020

    Another vote to nix the olives. Especially those with pimiento in them. YUCK. Chopped apple for me, and Stevia in the Raw or Truvia to sub for the sugar. The rest sounds great except the quantity. 16 servings is far too much for just two people.

  • SColson132
    Aug 14, 2019

    Used two packages of coleslaw mix, left out the olives and red onion,and substituted Splenda for sugar. All with excellent results.

  • KristineChayes
    Jul 27, 2018

    This was very tasty. I added two Tbs. chopped chile peppers, since my husband loves spicy foods, and halved the amount of olives, which he doesn't care for. It turned out great and I'll dfinitely be making this slaw again.

  • morgans4
    Jun 28, 2018

    Richard, you've answered your own question. South Carolina. Southerners may not have had access to sugar. My Kentucky grandmother's cornbread had no sugar and was flat, no baking powder. My dad loved it stirred into buttermilk. It's all in what you are raised with.

  • sandis77
    Jun 28, 2018

    Why won't it save? In my recipe box??

  • Richard
    Jun 28, 2018

    I have never understood sugar in slaw or cornbread. They simply don't belong, but to each his own. We chop the cabbage using the old-fashioned circle chopper, add a couple shakes of salt and pepper and paprika (or seasoned salt), a spoon or two of mayo and a cap or two of white vinegar--any vinegar you like will do. Sit it in the fridge for a couple of hours and stir. VERY LITTLE MAYO is needed...it may look dry when you finish, so leave it in the fridge to set-up. We use this on top of Eastern North Carolina 'que sandwiches as served in places like Allen

  • tsuop
    Jun 28, 2018

    I cannot eat raw onions................. so minus them............ This is fantastic!!

  • cookie20
    Jun 28, 2018

    I've been making this for over 40 years. I love olives, but not in slaw. I also use packaged slaw mix. I spent enough years cutting up cabbage. LOL.