| Amish Overnight Coleslaw Recipe |
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Amish Overnight Coleslaw Recipe
12 cups Cabbage, shredded ( 1 med size head)
1 Green Pepper, chopped
1 med Red Onion, chopped
2 Carrots, shredded
1 cup Sugar
Dressing:
2 tsp Sugar
1 tsp Salt
1 cup Vinegar
1 tsp Dry mustard
1 tsp Celery seed
¾ cup Vegetable oil
In a large bowl combine first four ingredients. Sprinkle with sugar; set
aside. In a saucepan, combine dressing ingredients and bring to a
boil. Remove from heat and pour over vegetables, stirring to cover
evenly. Cover and refrigerate overnight. Stir well before serving.
Yields 12-16 servings.
12 cups Cabbage, shredded ( 1 med size head)
1 Green Pepper, chopped
1 med Red Onion, chopped
2 Carrots, shredded
1 cup Sugar
Dressing:
2 tsp Sugar
1 tsp Salt
1 cup Vinegar
1 tsp Dry mustard
1 tsp Celery seed
¾ cup Vegetable oil
In a large bowl combine first four ingredients. Sprinkle with sugar; set
aside. In a saucepan, combine dressing ingredients and bring to a
boil. Remove from heat and pour over vegetables, stirring to cover
evenly. Cover and refrigerate overnight. Stir well before serving.
Yields 12-16 servings.
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