24 Hour Coleslaw Recipes

24 HOUR SLAW

Steps:

• Combine shredded cabbage, sugar (less 2 tbsp), and onion.
• Bring to a boil in a saucepan the remaining ingredients and pour over cabbage mixture. Chill at least 24 hours.
• NOTE: This was my great-grandmother's recipe, and I've never had a problem boiling the oil, but if you don't think it's a good idea, then heat the other ingredients to a boil and add the oil when you take it off the heat.

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.

24 HOUR COLE SLAW RECIPE

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.

24 HOUR SLAW

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).