24 Hour Coleslaw Recipes

OVERNIGHT COLESLAW

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. -Fern Hammock, Garland, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 12

Overnight Coleslaw image

Steps:

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with a slotted spoon.

Nutrition Facts : Calories 162 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.

Ingredients

12 cups shredded cabbage (1 medium head)
1 green pepper, chopped
1 medium red onion, chopped
2 carrots, shredded
1 cup sugar
DRESSING
2 teaspoons sugar
1 teaspoon ground mustard
1 teaspoon celery seed
1 teaspoon salt
1 cup white vinegar
3/4 cup canola oil

THE BEST VINEGAR COLESLAW

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

The Best Vinegar Coleslaw image

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

24 HOUR COLE SLAW RECIPE

Provided by Carla-3

Number Of Ingredients 10

24 Hour Cole Slaw Recipe image

Steps:

Put the dressing together and bring to a boil. Then add 3/4 c. cooking oil and bring to a boil again. Let cook and pour over cabbage mixture. Best if not eaten for 24 hours.

Ingredients

Dressing:
3 lbs. cabbage
1 1/2 c. sugar
1 medium onion, chopped
Cut this up and cover with sugar.
1 Tbsp. sugar
1 1/2 tsp. salt
1 tsp. mustard
1 tsp. celery seed
3/4 c. vinegar

24 HOUR SLAW

Provided by My Food and Family

Categories Home

Time P1D

Number Of Ingredients 11

24 Hour Slaw image

Steps:

Stir sugar into cabbage (use very large bowl or pan for mixing). Place half the cabbage in bowl. Cover with onion slices, green onion and green pepper. Top with remaining cabbage.
Combine all dressing ingredients. Bring to a rolling boil. Pour hot dressing over slaw slowly. Do not stir.
Cover, refrigerate at once. Chill 14 hours. Stir well before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

3/4 cup sugar
1 large head cabbage, shredded
1 large red onion, thinly sliced
Thinly sliced green onions and green pepper (to taste and for color)
Hot dressing:
1 tsp celery seeds
1 tsp sugar
1 tsp dry mustard
1 1/2 tsp salt
1 cup cider vinegar
1 cup oil

TWENTY-FOUR HOUR COLESLAW

A vinegar based coleslaw for when you're not in the mood for a mayonnaise based slaw. It's from a cookbook my mother had, but I just have a copy of the page and I am not sure the name of the book.

Provided by The Beach Cook

Categories Vegetable

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 8

Twenty-Four Hour Coleslaw image

Steps:

Hand grate cabbage, onion and green bell pepper.
Combine next 5 ingredients together and bring to a boil.
Pour over cabbage mixture and marinate in refrigerator overnight.

Nutrition Facts : Calories 429.2, Fat 27.4, SaturatedFat 3.8, Sodium 315.3, Carbohydrate 46.5, Fiber 3.1, Sugar 42.6, Protein 2

Ingredients

1 head cabbage, green or purple
1 onion
1 green bell pepper, seeded
1 cup apple cider vinegar
1 1/2 cups sugar
1 cup salad oil
1 tablespoon celery seed
1 teaspoon salt

COLESLAW

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

Coleslaw image

Steps:

In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

Ingredients

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

24 HOUR SLAW

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Wanda Schomp.

Provided by Claudia McClaran

Categories Other Salads

Number Of Ingredients 9

24 Hour Slaw image

Steps:

1. Combine oil, vinegar and 2 tablespoons sugar in saucepan; bring to a boil
2. Shred cabbage; add 3/4 cup sugar, salt, diced onion, diced pepper and celery seed.
3. Pour heated dressing over slaw mixture and refrigerate (overnight, if possible).

Ingredients

3/4 c oil
1 c apple cider vinegar
2 Tbsp sugar
1 cabbage head
34/ c sugar
1 dash(es) salt
1 large onion, diced
1 Tbsp celery seed
1 green bell pepper, diced

QUICK COLESLAW

The packaged mix makes this fast, but throwing a small green cabbage and a carrot into a food processor is almost as fast.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 5m

Number Of Ingredients 5

Quick Coleslaw image

Steps:

In a medium bowl, combine coleslaw mix, mayonnaise, vinegar, and celery seed. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 118 g, Fat 10 g, Fiber 1 g, Protein 1 g

Ingredients

4 cups (8 ounces) packaged coleslaw mix
1/2 cup light mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
Coarse salt and ground pepper

More about "24 hour coleslaw recipes"

MARINATED COLESLAW | THE BLOND COOK

Web Dec 16, 2013 It is marinated for at least 24 hours in a boiling hot vinegar-based marinade that wilts (and infuses with flavor) the cabbage, onions …
From theblondcook.com
5/5 (6)
Category Side Dishes
Cuisine American
Total Time 20 mins

Place thinly sliced cabbage, onion and green pepper in a large bowl. Be sure the bowl has a lid to cover for marinating.
In a large saucepan, bring vinegar, vegetable oil, sugar, salt, pepper, ground mustard and celery seed to a boil.
Pour over cabbage mixture and stir well to coat evenly. COVER immediately and allow to reach room temperature.

24 Hour Coleslaw Recipes

OVERNIGHT COLESLAW

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. -Fern Hammock, Garland, Texas

THE BEST VINEGAR COLESLAW

24 HOUR COLE SLAW RECIPE

24 HOUR SLAW

TWENTY-FOUR HOUR COLESLAW

A vinegar based coleslaw for when you're not in the mood for a mayonnaise based slaw. It's from a cookbook my mother had, but I just have a copy of the page and I am not sure the name of the book.

COLESLAW

24 HOUR SLAW

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Wanda Schomp.

QUICK COLESLAW

The packaged mix makes this fast, but throwing a small green cabbage and a carrot into a food processor is almost as fast.

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