Overnight Cole Slaw

12-14
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"This is a recipe I found in a Taste Of Home magazine insert. I altered it a tad bit which did not affect the taste but rather made it more aesthetically pleasing."

Original recipe yields 12-14 servings
OK

Nutritional

  • Serving Size: 1 (213 g)
  • Calories 200
  • Total Fat - 13.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 11.1 mg
  • Sodium - 1599.2 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 5.2 g
  • Sugars - 13.1 g
  • Protein - 5.8 g
  • Calcium - 114.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl, mix together the cabbage, onion, bell pepper and olives.

Step 2

In a saucepan, combine the remaining ingredients: bring to a boil.

Step 3

Cook and stir for 1 minute; allow cooling to lukewarm.

Step 4

Pour over vegetables and stir gently.

Step 5

Cover and refrigerate overnight.

Tips & Variations


No special items needed.

Related

Tisme

Ohh...hmmmm I cheated !! ....Only a little!!! I bought a bag of vegetable coleslaw mix and added the capsicum and red onion to it.... Well I was in a hurry...O.K!!! lol AND no-one in the family likes olives, and even though I follow most recipes as written, I did not use them because no-one would have eaten this! So with all mu confession's, all that really changed was there was carrots and no olives..... BUT all the rest the same....if that makes sense! WELL .... I made this and tried some with dinner about 5 hours later.... I loved it and so did the whole family....then I left the rest (as written) for overnight, and it was more of a pickle coleslaw, crisp but not as crisp as the earlier version, BUT still fantastic! We loved BOTH versions. Thanks Bea.............. 2 recipes in one! We love BOTH!

review by:
(27 Apr 2015)