Best Twenty Four Hour Coleslaw Recipes

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

24 HOUR COLESLAW

Steps:

• Shred cabbage, dice onion, chop green pepper, slice olives,
• Combine cabbage, onion, green pepper, and olives in a large bowl.
• Sprinkle with sugar, toss well to mix.
• Combine salad oil, vinegar, salt, celery seed, and mustard in a saucepan.
• Bring to a boil, boil for 3 min, stirring constantly.
• Pour over vegetable mixture, toss to mix well.
• Cover bowl tightly.
• Refrigerate for 24 hours.

TWENTY-FOUR HOUR COLESLAW

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.

TWENTY-FOUR HOUR SLAW

Steps:

• Bring vinegar, sugar, mustard, and salt to a boil. Remove from heat. Combine salad oil, cabbage and onion. Pour hot sauce over cabbage mixture. Cover and refrigerate. Will keep about 3 weeks in refrigerator.

TWENTY-FOUR HOUR SLAW

Steps:

• Shred cabbage as for slaw. Stir in the sugar. Thin slice onions and separate into rings.
• Place half of cabbage in bottom of flat baking dish. Cover with onion rings. Top with remaining cabbage. Set aside.
• To prepare the dressing, combine all ingredients except oil. Bring to a rolling boil. Stir in salad oil. Bring to rolling boil again.
• Pour slowly and evenly over the cabbage/onion layers. DO NOT STIR.
• Cover and refrigerate for 24 hours before serving. Slaw will be crisp and have no noticable onion flavor.