14. Make-Ahead Cole Slaw

A blend of vegetables adds pretty color and pleasant crunch to this coleslaw. For even more vibrant color, use half green and half red cabbage.


1 large head cabbage, shredded (about 20 cups)
2 large onions, thinly sliced
2 celery ribs, thinly sliced
2 large carrots, julienned
1 large cucumber, thinly sliced
1 large green pepper, chopped
1 jar (4 ounces) diced pimientos, drained
1-1/2 cups sugar
1-1/2 cups vinegar
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon pepper

Make Ahead Preparation:

In a large salad bowl, combine the first seven ingredients; set aside.

In a large saucepan, combine the remaining ingredients. bring to a boil. Boil for 1 to 2 minutes or until the sugar is dissolved.

Pour over cabbage mixture and toss to coat.

Cover and refrigerate overnight or up to 1 week.

Serving Suggestions:

Instead of serving this as a side-salad, try using it as a topping for hamburgers or barbecue beef or pork sandwiches.

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