Overnight Coleslaw

By Thom7747

Original Recipe from Taste of Home Magazine, Premiere Edition and according to Fern Hammock of Garland, Texas, "This has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy coleslaw. My family loves it, too."

Ingredients

• 12 cups cabbage, shredded, (1 medium head)
• 1 green bell pepper, chopped
• 1 medium red or white onion, chopped
• 2 carrot, shredded
• 1 cup sugar
• 2 teaspoons sugar
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 teaspoon sea salt
• 1 cup vinegar
• 3/4 cup vegetable oil

Details

Servings 14
Adapted from thomcooks.com

Preparation

Step 1

In a large bowl, combine first four ingredients.
1. Sprinkle with sugar.
2. 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.